Yields 4-6 servings
A good rule of thumb is to prepare ½ cup of marinade per pound of meat.
Maple Teriyaki Grilled Flank Steak
Heather Bowes
4-6
A good rule of thumb is to prepare ½ cup of marinade per pound of meat.
Ingredients
- 2 pounds flank steak
- ¼ cup Ben’s Maple Syrup
- ½ cup pineapple juice
- ½ cup tamari or soy sauce (tamari is gluten free)
- 4-5 cloves of fresh garlic sliced thin
- 2 tablespoons ginger root grated
- Crushed red pepper flakes to taste depending on spice preference
- ½ cup oil such as grapeseed, olive, or canola
Directions
- Combine marinade ingredients. Place the flank steak in a non reactive bowl or large plastic freezer bag and add the marinade so the meat is completely covered.
- Set in the refrigerator to chill for 2 - 12 hours.
- When ready to prepare, let the steak come to room temperature (about 1 hour).
- Prepare your grill, making sure the grate is hot and clean.
- Remove the steak from the marinade and pat it down with paper towels before setting on the hot grill.
- Grill for approximately 5 minutes each side, allowing for a good sear.
- Remove from the grill and set on a platter to rest for 10 minutes. Make sure the platter or cutting board has edges to catch the juices.
- For serving, slice the flank steak thinly against the grain (short side).