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Teriyaki Flank Steak

I keep meaning to post some food photos for Puratory but the problem is we get everything on the table and we start eating. Mariner Man has been the best at documenting our meals; I only think to take a photo too late, and the camera is far away.

Finally, I remembered, just in time for Teriyaki Flank Steak, my Mother’s speciality that everyone loves. She bought three huge flank steaks, put them into plastic bags with the marinade and froze them. They thawed as we drove to the beach, and were ready for the grill when we got there:

Here is my Mother’s marinade recipe for Flank Steak:

Teriyaki Flank Steak Marinade

Most recipes will tell you to marinate a flank steak for an hour – we thing overnight is even better. Sometimes two or three nights, or marinate it in a plastic bag and freeze until needed:

(per 1 – 2 lbs flank steak)

1 cup soy sauce
1 cup sake or sherry (optional)
1 cup pineapple juice (use two if you don’t use wine or sake)
1/4 cup olive oil
1 Tbs sugar
1 large chopped onion
2 cloves finely chopped garlic
1 t. shredded fresh ginger

Grill flank steak until there is no red in the middle; some people like no pink in the middle. Slice thinly against the grain and serve.

Here is a platter of the finished flank steak:

August 5, 2008 - Posted by intlxpatr | Cooking, ExPat Life, Family Issues, Food, Living Conditions, Recipes, Uncategorized