I grew up in Almaden Valley, the country-fringe of San Jose, back when apricot orchards were the view from our bedroom windows. Mom got this recipe from Marian and D.G., the neighborhood grandparents of the gaggle of kids across a few families. This recipe is recognizable by some cooks as “Flank Steak U.S. Navy Style” which is fitting because D.G. served with the U.S. Army Air Corps in the Mediterranean Basin during WWII.
Flank Steak Teriyaki
serves 4–6 people; marinate steak for 3 hours minimum, up to overnight in the refrigerator
- 1½–2 pounds flank steak
- ½ cup neutral oil sunflower, safflower, canola
- ⅓ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons Chinese black vinegar or other vinegar (rice wine or balsamic)
- 3 green onions, thinly sliced
- 1-inch piece fresh ginger, peeled and grated on a Microplane or use 1½ teaspoons ground ginger
- 1 clove garlic or 2 chopped garlic scapes
Trim silverskin then place the flank steak in a rectangular dish. Mix together marinade ingredients and pour over steak. Using a fork, poke holes in the meat, turn over, and poke other side. Set aside to marinate for 3 hours or refrigerate for longer up to overnight. Occasionally turn the meat while marinating.
Allow meat to come to room temperature before cooking on a hot grill. Grill about 5 minutes per side. Let rest a few minutes before slicing thinly across the grain.