Tender and juicy every time, this sweet and tangy beef teriyaki is easy to make and always a family favorite. The ultimate flank steak marinade recipe, it works well with skirt steak or flat iron steak as well.

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?
How long does it take to grill flank steak?
Why do you need to let the meat rest?

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
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
Have you tried this?
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