Teriyaki Marinated Steak

There was a time when Flank steak was cheap! And so it goes with sudden popularity – a rise in price. Never mind that, though, because back in the day my Mom made this recipe with the elusive “London Broil.” Well, “almost” this recipe because I’ve upped the game and the flavor on this old workhorse recipe.

Teriyaki Marinated Steak
Teriyaki Marinated Steak

London Broil? It’s not so much a cut as a method of cooking. Find a large cut of steak you can afford, maybe a top sirloin, maybe top round, preferably something on sale. Or go with Flank if you can shell out the big bucks. Marinate it several hours to overnight and then sear it off on the grill or under a broiler. Keep it rare and slice thinly across the grain.

If you’re gonna have steak, this is one way to serve it a little more economically. A few slices per person. A glorious side or two. Like my Grilled Vegetables with Tonkatsu Sauce. Maybe a beer (or two) or a glass of wine. Can it get any better? Well, maybe if it were about 25 degrees cooler, but I’m not gonna get in any more heat/humidity discussions like I did a couple weeks ago…mostly coz it’s just too darned hot!! (and humid, lol!)

Grilled Vegetables with Asian Flair
Grilled Vegetables with Asian Flair

But back to this marinade. I never knew until recently where Mom got her recipe. A blogger, Yinzerella, (I just love her – she’s a hoot!) wrote a post from the Williamsburg Cookbook on her blog, Dinner is Served 1972. It was the same recipe my Mother made; Mom picked up that cookbook on a vacation in the early ’70’s.

That vacation – it was sheer hell. Excuse my French. Three surly teenagers and the folks stuck in van for hours – and my Dad would never stop. I vividly remember driving through the mountains of Pennsylvania and torturing my brother by calling him “Jim-Bob” in the most obnoxious accents. That, of course, was from the Walton’s – a home-spun tv show. Mostly, I remember the heat. D.C. in August…and tours…and heat…and tours.

Today as I was making the marinade, I decided with so many wonderful ingredients to choose from in today’s supermarkets, why not use Mirin instead of Sherry? Why not add in a few red pepper flakes and a dash of sesame oil…well you have the idea, and it’s all in the recipe, below.

And best of all, in the next few days, I’m going to show you a way to rework that steak. No-one will ever know it’s leftover! (Update: See Simple Steak Tacos) That’s one of the ways I work pricier ingredients into a budget – it can be the main attraction the first night and appear again, later in the week in a lesser (but still delish) role.

Teriyaki Marinated Steak
Teriyaki Marinated Steak

Teriyaki Marinated Steak

  • Servings: 6
  • Difficulty: easy
  • Print

  • 1/4 cup or Mirin or Sherry
  • 1/4 cup Soy Sauce
  • 1/4 cup Olive Oil
  • 1 to 3 (I used 3) cloves garlic, crushed and minced
  • 2 tablespoons fresh ginger, finely grated
  • 2 teaspoons brown sugar
  • 1 teaspoon fresh, coarsely ground pepper
  • 1/4 to 1/2  teaspoon sesame oil
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 beef flank, top sirloin or top round steak (about 1 1/2 pounds)
  • 1 green onion, thinly sliced, optional

In a small bowl, combine all the ingredients except steak and green onion. Add steak to a large resealable plastic bag. Add marinade ingredients. Seal and turn to coat; refrigerate for several hours or overnight, turning now & then.

Drain and discard marinade from steak and lightly pat dry, leaving as much garlic and ginger as possible on steak. Let sit at room temperature for 30 minutes.

Preheat grill to high, turn down to medium and add steak. Cook, turning once, over medium heat three to five minutes on the first side (until fairly charred) and two to three minutes on the second or until desired temperature is reached.

Alternately, broil 3 inches from the broiler unit for three to five minutes, turn and broil on the other side an additional three to five minutes or until meat reaches desired doneness.

For medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°.

Let stand for 5 minutes and slice thinly across the grain. Sprinkle with green onion if desired.

from the kitchen of www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe for saving money/time and managing this recipe on a budget.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

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Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 129! Many of my fave bloggers hang out there every weekend and this week’s co=hosts are co-hosts this week are Jhuls @ The Not So Creative Cook and Colleen @ Faith, Hope, Love & Luck.

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