Teriyaki Flank Steak
While flank is leaner than T-bone or prime rib, this marinade ensures you won’t miss the quintessential steak flavour.
1/4 cup (60 mL) low-sodium soy sauce
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) dry sherry
2 cloves garlic, chopped
12 oz (0.35 kg) cut of flank steak
Salt and pepper
In large container, mix together soy sauce, olive oil, sherry, and garlic. Add flank steak; refrigerate for at least 2 hours. Remove steak from marinade; season with salt and pepper.
Preheat skillet or grill to medium and cook for about 10 minutes or until an internal temperature of 145 F (63 C) is reached for medium rare, or 160 F (71 C) for medium. Flip steak only once to help preserve juices. Remove from heat; let rest for 5 minutes and slice thinly across the grain. Makes 4 servings.
Each serving contains: 198 calories; 19 g protein; 12 g total fat (3 g sat. fat, 0 g trans fat); 1 g carbohydrates; 0 g fibre; 515 mg sodium
source: "Organic Steak Night In", alive #322, August 2009
Teriyaki Flank Steak
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
