Ginger-coriander teriyaki flank steak
Savor the delicious blend of flavors in our Ginger-Coriander Teriyaki Flank Steak recipe. This easy-to-make dish features tender flank steak marinated with garlic, brown sugar, fresh ginger root, coriander leaves, and soy sauce. Perfectly balanced and full of rich aromas, it's sure to be a hit at any dinner table. Ideal for both weeknight meals and special occasions!
- 01 May 2024
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 3.00g | 1% |
| Fiber 0.11g | 0% |
| Sugar 2.29g | 2% |
| Fat | |
| Fat 8g | 10% |
| Saturated 3.05g | 10% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 1.68ug | 0% |
| Choline 100mg | 19% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 9mg | 53% |
| Vitamin B6 0.70mg | 41% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 1.34ug | 56% |
| Vitamin C 0.26mg | 0% |
| Vitamin E 0.37mg | 2% |
| Vitamin K 2.92ug | 2% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.98mg | 18% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 240mg | 20% |
| Potassium, K 430mg | 13% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 440mg | 29% |
| Zinc, Zn 4.75mg | 43% |
| Water | |
| Water 88g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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