My husband announced that I needed more meat recipes on the blog.
But he was right- I glanced over my recipe collection and realized I only had a couple of chicken dishes and a stir-fry.
So, in order to ‘beef up’ my recipe index I’m happy to share my Hawaiian marinated flank steak! It’s something that I’ve been making for years and is always a crowd pleaser. It’s my go-to recipe.
Behold… the marinade.
This is the star of the dish.
I use a bottled variety called ‘Veri Veri Teriyaki’ by Soy Vay (you’d know the name if you saw the label) and it’s probably the most delicious teriyaki marinade I’ve ever had. You can get it in most grocery stores, including Trader Joe’s. They make a great knock-off version for half the price. It’s so darn good, there’s no way I can replicate it. I’ve tried and I just can’t do it!
And because I can’t help myself, I add a little ginger, rosemary, and pineapple juice for some island flare.
This steak is grilled to perfection and served alongside a simple green salad or tomato salad.
With the leftovers, I like to make quesadillas, salads, and wraps with goat cheese. Or you can just pick at it straight from the fridge (that’s what I do).
- *In addition to flank steak, you can substitute skirt steak or rib-eye.
- *For the best flavor, marinate your steak for at least 24 hours.
- *To make a glaze, boil the leftover marinade and reduce it by half. Brush the steak with the glaze while on the grill.
- 1 1/2– 2 lbs. good quality flank steak*
- 1 bottle Veri Veri Teriyaki marinade (Soy Vay brand)
- 1 c. pineapple juice
- 1 inch piece of ginger, sliced
- 2 large sprigs of rosemary
- olive oil
- salt & pepper
*In addition to flank steak, you can substitute skirt steak or rib-eye.
- In a 9×13 baking dish, add 1/2 bottle of the marinade (save the rest for another use), pineapple juice, ginger, and rosemary. Whisk to combine. Add the steak, making sure that it is covered with the marinade. Add extra teriyaki and pineapple juice if necessary. Cover with plastic wrap and marinate in the fridge for at least 24 hours.
- Remove the steak from the refrigerator about 30 minutes prior to cooking. Taking the chill off helps the meat to cook evenly.
- Heat your grill to high. Remove the steak from the marinade and pat dry with paper towels. Drizzle lightly with olive oil and rub it in to coat (this prevents sticking on the grill). Season with salt and pepper and set aside.
- For the glaze, pour the remaining marinade into a small saucepan. Bring to a boil and then simmer until slightly thickened and reduced by half.
- Grill the steak for about 6-8 minutes on each side (medium-rare), brushing them with the glaze in between each turn. Increase cooking time depending on your temperature preference.
- Remove from the grill and let rest for at least 10 minutes so that all of the juices can evenly distribute. Thinly slice on an angle and serve with desired side dishes.