teriyaki-balsamic flank steak

I love this marinade!  You can use it on chicken, pork tenderloin and steak.  The best part is that all of the ingredients are pantry staples so its a cinch to throw together at the last minute.

Whitney likes it because it is bold and spicy, but has a slightly sweet flavor from the brown sugar.

Here’s what you’ll need:

In a gallon ziplock bag, mix together the teriyaki sauce, balsamic vinegar, brown sugar, mustard powder, olive oil, garlic and ginger.

I often have fresh ginger on hand, but dried ginger is a perfect substitute when I don’t.

Stir all of the ingredients in the bag together then throw the steak in.

Marinade the meat for 30 minutes up to a full day.  The great thing about this marinade is that it flavors the meat in a short amount of time, so this is an easy weeknight dinner.

Grill the steak on one side for 8 minutes…

The flip for another 8 minutes.

Let rest on a cutting board for 5 minutes before cutting the meat.

Slice the meat against the grain.  Mmmm.

Serve this with a full-bodied Cabernet like the 2008 Bonterra ($14.99).  It’s dry with black currant and cherry notes that pair well with the steak marinade.

Teriyaki-Balsamic Flank Steak

1 lb. flank steak (you can also use chicken, pork or another cut of steak)
½ cups Olive Oil
¼ cups Brown Sugar
4 cloves Garlic, Peeled And Halved
3 Tablespoons Balsamic Vinegar
3 teaspoons Montreal Steak Spice
1 teaspoon Dried Mustard
1 teaspoon Fresh Ginger, Grated
½ cups Teriyaki Sauce

Mix all ingredients except the meat in a gallon ziplock bag.  Once combined, add the meat and marinade for 30 minutes up to a day.

Grill the flank steak over a medium flame for 8 minutes per side.

Let the steak rest for 5 minutes before slicing it against the grain.