If you were to ask me what the most versatile cut of beef in Asian cooking is, I would say that hands down it is the flank steak. It is used in Chinese stir fry, Korean soups, Japanese teriyaki, and really anytime you need a thinner cut of beef. This Teriyaki flank steak recipes comes courtesy of my Mom and her friend. This flank steak is a juicy medium-rare dish served with green onions and teriyaki sauce, all over rice. If you aren’t hungry from just reading that, then you must not eat meat. This recipe has been honed over the years to produce the perfect amount of ingredients, and honestly the perfect cooking times and techniques.
I have personally had this teriyaki flank steak about 20x over the years, and it never gets old. The great thing about the this recipe is that this dish can actually be served cold. It isn’t better cold, but it holds up really well if it has to sit out. This is really helpful when cooking for a ton of people, because you can cook this first knowing it is still good even when it isn’t steaming hot. Not all dishes hold up well under different temperatures, but teriyaki flank has no problems.
Tips when cooking Japanese Teriyaki Flank Steak
- Cook Medium-rare – I have had overcooked flank steak, and it is bad. As in really chewy. Make sure you hold to medium-rare, or if you must have it well-done douse it with teriyaki sauce.
- Try to eat it in one sitting – This dish does not hold up well to microwaving, just like a regular steak. Cook enough for one day, and try to eat it all in that day.
What to eat it with
- Steamed broccoli – This is the my go-to when eating with this recipe. I just like the steamed broccoli crunch next to sweet teriyaki sauce. Think beef and broccoli, but teriyaki sauce not stir fry sauce.
- Mac salad – If you know how to make a good hawaiian mac salad that would also be a really good match for flank steak.
- Rice – Teriyaki sauce over rice, need I say more.
Japanese Teriyaki Flank Steak
- 2 lb Flank steak
- 1/2 cup Kikkoman soy sauce
- 1/2 cup Mirin
- 1/4 cup Vegetable oil
- Marinate the Flank Steak in the Soy Sauce, Mirin and Oil mixture for 2 hours.
- When marinated, transfer the meat to a greased foil-lined baking pan. Make sure to transfer the marinade to a pot, you are going to utilize the marinade.
- Move your oven rack to one of the higher settings, closer to the top of the oven top. You are going to be broiling so this is quicker cooking.
- Set oven to broil, and cook for 7 minutes. Then flip, and broil the other side for 7 minutes. This produces a medium-rare finish.
- While the meat is cooking, in the meantime, boil the left-over marinade sauce and quickly remove from heat.
- When the meat is finished cooking transfer to a cutting board. Then slice thin the Flank steak and serve on a platter.
- Pour the Sauce over the finished meat.
- Garnish with green onions and toasted sesame seeds.
- This goes steak great with rice.