Best Flank Steak Teriyaki Marinade – Easy Homemade Recipe

Grilled Flank Steak with Teriyaki Marinade
Dairy Free Freezer Friendly Grain Free Keto Friendly Kid Friendly Low Carb 

Nutrition: 261 Calories | 7.9g Net Carbs | 36.7g Protein | 8.2g Total Fat

This quick and easy homemade flank steak teriyaki marinade using a few pantry staples is perfect for a tasty weeknight meal or entertaining.

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Today, I want to introduce you to the best flank steak teriyaki marinade. It’s one of our family recipes that’s been passed down for generations because everybody loves it. This teriyaki steak is one of our summer grilling staples. The marinade is made with just a few kitchen staples, and you can make it really quickly. Not only does the whole family enjoy the teriyaki flank steak; but it’s also ideal for entertaining. Just marinate the steak the day before, and it’ll be ready at party time. Lastly, this flank steak is great for meal prepping. Simply freeze the steak in the marinade, and you’re ready to have a quick, delicious meal anytime. We love to bring the pre-marinated steak camping, so we can enjoy scrumptious steak wherever we end up.

Gather Ingredients and Whisk Together the Marinade

This recipe is so easy. You just need to gather together a few simple ingredients to make the teriyaki marinade. First, you’ll need honey, soy sauce, beef broth, season salt, and ground ginger. You can substitute liquid aminos for the soy sauce and beef stock or consommé for the broth. Next, grab some garlic cloves, and crush or finely mince them. Then, dice up some green onions or chives. Lastly, you need some citrus juice. I prefer fresh squeezed lime juice, but lemon juice works great too. You could also use bottled juice if that’s what you have on hand. To make the marinade, start by whisking together the honey, garlic, onions and spices with the lime juice, making sure the honey is really mixed in. Finally, pour in the soy sauce and beef broth, and the marinade is done.

Marinate the Flank Steak

Making the teriyaki marinade is quick. Usually, it only takes about five minutes. Then, you’re ready to marinate your flank steak. So, add the steak to a large zip top bag. Then, pour the marinade on top. Usually, flank steak comes rolled up, so it’ll fit on the foam tray. Unroll the steak a bit to make sure the marinade gets on all sides of the meat. Finally, remove all the air from the bag and zip it closed. Place the bag of flank steak in a bowl just in case it leaks. Then, marinate the steak in the refrigerator for a couple hours or overnight. At this point, you can also freeze the flank steak in the teriyaki marinade if you’re preparing meals for another day.

Grill the Flank Steak

After your flank steak has been allowed to marinate, it’s time to get cooking. Let the steak come to room temperature before cooking. You can use a barbecue grill or a griddle. We’ve done it both ways, and the steak comes out tasting great. It’s best to grill the flank steak in one large piece to keep it from over-cooking and drying out. To cook the flank steak, get the grill or griddle nice and hot. Then, add the steak to the grill, and sear the outside, locking in the juice and flavor. Depending on the thickness of your steak, it’ll take about 3-5 minutes per side to cook. After the first side is cooked, flip it over, and sear the second side. Let the steak finish cooking until it’s 130°-135° F with an internal read thermometer.

The marinade makes a delicious sauce to serve with the teriyaki steak. Serve it over rice, or dip your steak in it. After marinating the raw steak in the marinade, you will need to boil the liquid for a couple minutes to make it safe. The USDA recommends letting it come to a rolling boil for a couple minutes to destroy any harmful bacteria. I like to pour the marinade in a small saucepan, and let it boil while the flank steak cooks.

Slice and Serve the Teriyaki Flank Steak

After the steak has finished cooking, remove it from the grill, and let it rest. The steak will continue to cook a little bit more, so take it off the grill when it’s about 5° below your desired doneness. Letting the steak rest helps ensure it’ll be nice and juicy. Lastly, slice the flank steak in longs strips across the grain of the meat. Now you’re ready to serve and enjoy.

How to Slice Flank Steak | with PureWow

Cutting the flank steak across the grain, helps ensure every bite will be tender. Here’s a great video showing you how.

Other recipes to check out: Impressive Grilled Cornish Hen Recipe using Butterfly Technique, Best Grilled Pork Tenderloin Recipe with Garlic & Herb Marinade, and Healthy Asian Zucchini Slaw – Easy Side Dish with Sesame and Soy.

Best Flank Steak Teriyaki Marinade – Easy Homemade Recipe

This quick flank steak teriyaki marinade is easy to make at home using a few pantry staples. It’s perfect for a tasty weeknight meal, entertaining, and meal prepping.

Total Active Time: 25 min
Prep Time: 5 min
Inactive Time: 2 hours – 24 hours
Cook Time: 20 min


  • 2-2.5 lbs Flank Steak
  • 1 Can Beef Broth (14.5 oz)
  • 1/3 Cup Soy Sauce
  • 1/4 Cup Chopped Green Onion, plus more for serving
  • 2 Large Garlic Cloves, Crushed
  • 3 Tbsp Lime or Lemon Juice
  • 2 Tbsp Honey
  • 1 Tbsp Ground Ginger
  • 1.5 tsp Season Salt


  1. In a bowl, whisk together the beef broth, soy sauce, green onion, crushed garlic, lime juice, honey, ground ginger and season salt.
  2. Put the flank steak in a zip top bag, and pour the marinade over the top. Close the bag, removing all the air. If the steak is folded, move it around inside the bag making sure all the steak is covered in marinade.
  3. Marinate the flank steak in the refrigerator for a couple hours or overnight. You could also freeze the steak in the marinade at this point.
  4. After marinating, bring the steak to room temperature for about 30 minutes. Heat your grill  and cook the steak to your desired doneness. Let the steak rest for 5-10 minutes, and then slice across the grain. Serve with sliced green onions as desired and enjoy. 


Yield: 6 servings, Serving Size: about 5.5 oz

Amount Per Serving:  Calories: 261,  Total Fat: 8.2g, Saturated Fat: 3.3g,  Cholesterol: 93.2mg, Sodium: 1587.3mg, Carbohydrates: 8.1g, Fiber 0.2g, Sugars: 6.6g, Protein 36.7g

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