teriyaki-balsamic flank steak
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.