Ginger-coriander teriyaki flank steak
Ginger-coriander teriyaki flank steak is a savory dish featuring marinated flank steak infused with ginger and coriander, grilled to perfection. It's ideal for both quick weeknight dinners and special occasions.
Cook time 35 min
Prep time 15 min
Ingredients:
1 lb flank steak1 garlic clove
2 tsp brown sugar
2 tsp ginger root
1 tsp coriander leaves
1 tsp vegetable oil
1.50 tbsp soy sauce
1 tsp coriander leaves
Ginger-coriander teriyaki flank steak is a savory and flavorful dish that combines the zestiness of ginger, the freshness of coriander, and the rich, umami flavor of soy sauce. This recipe is perfect for a quick weeknight meal or an impressive dish for your weekend gatherings.
Instructions:
- In a small mixing bowl, combine the minced garlic, brown sugar, grated ginger root, and 1 teaspoon of the chopped coriander leaves.
- Add the vegetable oil and soy sauce into the bowl and mix thoroughly to ensure all ingredients are well combined.
- Place the flank steak in a shallow dish or a resealable plastic bag.
- Pour the prepared marinade over the steak, ensuring it is evenly coated.
- Seal the bag or cover the dish with plastic wrap and refrigerate. Allow the steak to marinate for at least 1 hour, but preferably up to 4 hours, to let the flavors meld.
- About 30 minutes before cooking, remove the steak from the refrigerator and let it come to room temperature. This helps ensure even cooking.
- Preheat your grill to medium-high heat, or heat a large skillet over medium-high heat if using the stovetop.
- Remove the steak from the marinade, shaking off any excess, and discard the remaining marinade.
- Grill or sear the flank steak for approximately 4-5 minutes on each side, depending on your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Adjust cooking time as needed for different degrees of doneness.
- Transfer the cooked steak to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute, resulting in a more flavorful and tender meat.
- After resting, slice the steak thinly against the grain.
- Garnish with the remaining 1 teaspoon of chopped coriander leaves for a fresh finish.
- Serve the ginger-coriander teriyaki flank steak with your favorite side dishes such as steamed rice, roasted vegetables, or a fresh salad. Enjoy the delicious and aromatic flavors of this dish!
Ginger-coriander teriyaki flank steak is a delightful dish that is sure to please your taste buds with its combination of sweet, savory, and herbal flavors. It's simple yet sophisticated, making it a great addition to your culinary repertoire. Enjoy your meal!
Ginger-coriander teriyaki flank steak FAQ:
Grill or sear the flank steak for approximately 4-5 minutes on each side for medium-rare. Cooking time may vary based on thickness and desired doneness.
For medium-rare flank steak, the internal temperature should be between 130-135°F (54-57°C). Use a meat thermometer for accurate readings.
Yes, you can use skirt steak or sirloin as substitutes, but cooking times may vary. Adjust based on the cut's thickness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Use tamari or coconut aminos as a gluten-free substitute for soy sauce in the marinade.
Tips:
- For best results, marinate the flank steak for at least 30 minutes, allowing the flavors to penetrate the meat more deeply.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness; flank steak is best served medium-rare to medium.
- Let the steak rest for at least 5 minutes after cooking to allow the juices to redistribute throughout the meat.
- Thinly slice the steak against the grain for the most tender bites.
- Adjust the level of brown sugar and soy sauce according to your taste preference.
- If you don't have fresh coriander leaves, you can use 1/2 tsp of ground coriander instead.
Nutrition per serving
4 ServingsCalories 180kcal
Protein 24g
Carbohydrates 3.00g
Fiber 0.11g
Sugar 2.29g
Fat 8g
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