Teriyaki Flank Steak

This is one our favorite recipes. Make sure that you ask your butcher to “run the steak through the tenderizer once”…  There really is no substitute for this. And don’t feel bad asking the butcher to do something for you. Normally he/she really wants to help!

Teriyaki Flank Steak

  • Servings: 3-4
  • Difficulty: easy
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  • 2 lbs tenderized flank steak
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • ¼ cup Wildtree Teriyaki Sauce or other teriyaki sauce
  • ¼ cup orange juice
  • 1 tablespoon lime juice
  • 1-2 teaspoons Dijon mustard, depending how much you like mustard.


Grab a gallon Ziploc bag. Mix all the seasonings in the bag and place the flank steak in the bag. This is best done the day before you want to cook it, but give it at least one hour in the marinade if you are pressed for time.

When you are ready, preheat a barbecue grill to medium-high. Once the grill is hot, take the flank steak out of the bag and put it on the grill. Grill on the first side for approximately three minutes, then flip and cook an additional 3 to 4 minutes. You want the steak to register approximately 145F on a meat thermometer.



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