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  • David Skarin

Flank Steak - Soy and Teriyaki Marinade

Updated: Jan 21, 2021

This is one of my go-to recipes and is the definition of “tried and true”. My mom taught me this recipe and I’ve been eating this my entire life. I’ve grilled this for countless barbecues and never have I been told that someone didn’t like it. That said, I’m sure someone out there didn’t have the stomach to tell me to my face but still, it’s good…and easy! And cheap! Who doesn’t like cheap, easy and delicious?.

This recipe can also be used on skirt steak.


Fast Facts

Category: Beef - Steak

Cut: Flank

Weight: 1 Pound

Heat Source: Gas

Estimated Cook Time: 8-10 Minutes

Actual Cook Time: 9 Minutes

Estimated Cooking Temperature: 500 degrees

Actual Cooking Temperature: 500 degrees

Location of Purchase: Local grocery store

Cook Date: July 4, 2020


Ingredient List

- 1 cup soy sauce (if you are gluten free, use gluten free soy sauce)

- 1 cup teriyaki sauce (if you are gluten free, use gluten free teriyaki)

  • I prefer a teriyaki sauce that is a little thicker in consistency. This is my go-to and is the best I've found so far.

- 1 tablespoon A1 steak sauce (does not contain gluten but not manufactured or marketed as gluten free)

- 2 teaspoons Worcestershire sauce (the one linked is gluten free, careful as not all Worcestershire is)

- Salt and pepper

Supply List

- Meat tenderizer (also otherwise known as a fork)



Step 1: Tenderize the flank steak by using either a meat tenderizer or a simple household fork. Poke the steak multiple times on each side.

Step 2: Season the steak with salt and pepper. Don’t over season as there is plenty of salt in soy sauce.

Step 3: Place the flank steak in a container that is large enough to lay the steak down flat. Add all ingredients and let the steak marinate for up to 12 hours. Flip the steak every hour or so to ensure the marinade soaks into the meat.

It’s nice if you have a covered container so you can stack additional items on top of it in the fridge if needed. You can also use a large Ziploc bag, I just prefer a container as I don’t run into any leaking issues.

Step 4: Remove the steak from the fridge and bring to room temperature. Typically, an hour works for this step.

Step 5: Oil your grill racks and set your grill up for high direct heat cooking. I had mine around 500 degrees. Upon reaching temperature, place the flank steak on the grill and cook until the desired doneness. I always aim for medium rare. A good general rule is 5 minutes per side for an inch thick of meat for medium rare and adjust up or down based on the thickness. Again, that is a very general rule but works most of the time.

For this cook, I cooked each side 4 minutes. But, after 8 minutes, it felt slightly underdone to touch so I added an additional 30 seconds per side.

Step 6: Pull off the grill and place on a cutting board. Loosely tent the meat and let rest for at least 5 minutes, ideally 10-15 minutes.

Step 7: Slice the meat against the grain in thin strips and enjoy!

Let me know what you think in the comments below! Any challenges you ran into?Please share with the community.

Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)

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