Tender and juicy every time, this sweet and tangy beef teriyaki is easy to make and always a family favorite.
We grill most nights of the week during the warm summer months, and for good reason: grilling is quick-cooking, fool-proof, and results in a no-mess dinner!
Whenever we go out for Asian food, my boys love ordering the beef teriyaki appetizer. Sweet, tangy, slightly smoky, it’s always well balanced and delicious. Since we’ve been eating out less these days, I decided to create my own version of beef teriyaki that we could enjoy at home. Made with pineapple juice, garlic, soy, and ginger, the marinade actually tenderizes the beef resulted in tender, juicy meat every single time.
Frequently asked questions:
What’s the best type of beef to use for grilling beef teriyaki?
When grilling marinated meat, I love using affordable cuts of beef such as flank or skirt steak. Flat iron steak would work well too.
How long does it take to grill flank steak?
Typically, I grill flank steak to medium-rare which takes about 5 minutes on the first side and another 4 minutes on the second side. If you have a meat thermometer, you can also grill until it reaches your desired temperature: you will want to remove the steak from the grill at 120 to 125°F for rare, 130-140°F for medium-rare, and 145°F for medium.
Why do you need to let the meat rest?
Once you remove the steak from the grill, it’s essential to let the meat rest at least 10 minutes before slicing. The reason it needs to rest is that the juices need time to redistribute, otherwise it will just flow away, leaving you with a brown, overcooked piece of meat. Another important thing to know is the residual heat will continue to cook your steak after you’ve removed it from the grill or the pan.
We love grilled beef teriyaki over brown rice, on top of a salad, with grilled vegetables or on a pita. Hosting people for dinner? Prepare ahead of time and let marinate overnight. Want to meal prep for the week ahead? Grilled beef will last in the refrigerator for up to 5 days.
Your fork is waiting.
Grilled Beef Teriyaki
Ingredients
- 20 ounce flank steak (or skirt steak)
Teriyaki Marinade
- ½ cup pineapple juice
- ½ cup chicken stock
- ¼ cup soy sauce
- ¼ cup rice vinegar or lime juice
- 1 tablespoon sambal oelek chili paste (optional)
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 2 cloves garlic (minced)
- 2 tablespoons ginger (minced)
Instructions
- Place steak in a large glass dish. Whisk together marinade then pour over steak to cover. Marinate for 30 minutes or up to overnight.
- To cook, preheat grill over high heat. Grill steak for 3-4 minutes per side, flipping once, for medium-rare. Let rest 10 minutes before slicing to serve.
Nutrition
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