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Teriyaki Flank Steak

Updated on March 30, 2016
5 stars from 1 rating of Teriyaki Flank Steak

Cook Time

Prep time: 2 hours 30 min
Cook time: 15 min
Ready in: 2 hours 45 min
Yields: 4

Flank Steak or Flatiron?

Flank steak used to be a cut commonly found in the supermarket, and it was considered one of the "cheap" cuts. With the explosion of Tex-Mex places serving Fajitas, this cut of meat is now rarely found in the market, at least in my part of the country. This steak can be made with a cheaper alternative that many supermarkets call a flatiron steak. In the UK, it may be known as Butler's steak or oyster blade steak in Australia.

One trait of these steaks is a lot of marbling which makes for good flavor, and they are cut with the grain which makes them tender.

Figure 2 steaks will feed 4. Increase steaks to feed more people.


  • 2 flank steak or flatiron steak
  • 1 tbs olive oil
  • 1/4 cups sugar
  • 1 tsp ginger
  • 4-6 pineapple slices
  • 1/4 cup soy sauce, I like Kikkoman low sodium
  • 1/4 cups teriyaki sauce, I use Kikkoman
  • 1 clove garlic,, diced
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 2 tsp lemon juice


  1. Combine all ingredients except steaks and pineapple to make marinade. Mix well and pour over steaks. Marinate 1 - 1 1/2 hours.
  2. Cook steaks in large skillet and brush with rest of marinade while cooking. Brown, and add pineapple during last few minutes.


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