Teriyaki Flank Steak and Veggies
This teriyaki steak recipe is full of rich, layered flavor without complicated prep. The sweet and savory sauce brings everything together, making it a perfect one-pan meal. Quick, satisfying and packed with protein and vegetables.
Servings: 6
Equipment
- Saucepan Small
- Steamer
- Cast Iron Grill Pan
Ingredients
- 2 1/2 Pounds flank steak
For the Marinade
- 1 Teaspoon salt
- 1 Teaspoon coarse black pepper
- 3 Cloves garlic minced
- 1 Teaspoon pineapple juice
- 1 Teaspoon ginger crushed
For the Teriyaki Sauce
- 1/2 Cup tamari soy sauce or light soy sauce
- 1/4 Cup water
- 1/4 Cup pineapple juice
- 1 Tablespoon cornstarch
- 3 Teaspoons honey
- 1 Clove garlic minced
- 1/2 Teaspoon ginger minced
To Serve
- 1 Bag frozen vegetables I used Steamables broccoli stir fry
- 2 Teaspoons sesame seeds
- 1/4 Cup green onions chopped
Instructions
Make the Teriyaki Sauce
- In a small saucepan over medium heat, combine all sauce ingredients and whisk well.
- Bring mixture to a boil, then reduce heat to low for 10 minutes. Stir often while the sauce is thickening. Remove from heat and set aside.
Make the Marinade
- In a small bowl, combine salt, pepper, minced garlic, ginger, olive oil, and pineapple juice. Stir to combine.
- Place steak in a pan and pour marinade over the steak. Flip the steak over to coat both sides. Marinate for 1 hour, up to 3 hours.
Cook the Steak
- Heat a cast iron grill pan over high heat. Once hot, add steak to the pan and sear for 4 minutes per side. Lower the heat to low and let the steak continue to cook for 5 minutes. Remove steak once the internal temp reads 125 degrees F.
- Place onto a wooden cutting board. Cover with foil and allow steak to finish cooking for 5 to 10 minutes. The temperature will rise 5 degrees while it rests. For flank steak, 130 degrees F medium rare tastes best.
- Cut steak against the grain in thin strips. Brush with teriyaki sauce.
Prepare the Vegetables
- Steam the vegetables and add to a large mixing bowl.
- Pour Teriyaki sauce into the bowl and toss to coat.
- Serve the flank steak and teriyaki veggies.
Notes
Slice against the grain: This ensures your steak is tender and easier to chew.
Let it rest: Covering the steak with foil after cooking keeps juices in and improves texture.
Steam veggies last: That way, they stay vibrant and don’t get soggy before serving.
Let it rest: Covering the steak with foil after cooking keeps juices in and improves texture.
Steam veggies last: That way, they stay vibrant and don’t get soggy before serving.
Nutrition
Calories: 331kcal | Carbohydrates: 14g | Protein: 44g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 113mg | Sodium: 1204mg | Potassium: 826mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2437IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 4mg
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