Teriyaki Beef Steak

Flank or sandwich steak marinated overnight in soy sauce, sherry, honey and plenty of garlic, cut in thin strips, optionally wrapped around mushrooms, and broiled.

Dairy-free

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Broiled teriyaki flank steak strips, some rolled around mushrooms, on a platter
  • Prep 15 min
  • Cook 6 min
  • Marinate overnight 12 hr
  • Total 12 hr 21 min

Updated

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This teriyaki marinade from Sandra Mills's recipe book is sweet and garlicky: soy sauce, sherry, honey, two ounces of minced garlic and a generous hand with garlic powder. Flank steak or sandwich steak marinates in it overnight.

The steak is cut into thin strips and broiled lightly on each side. For an hors d'oeuvre, wrap each strip around a mushroom.

Ingredients

  • Flank steak or sandwich steak
  • 8 tablespoons soy sauce
  • 7 tablespoons sherry
  • 11 tablespoons honey
  • 2 ounces of minced garlic
  • Garlic powder (heavy on it)
  • Mushrooms (optional)

Instructions

  1. Marinate. Mix the soy sauce, sherry, honey, minced garlic and garlic powder. Marinate the beef in it overnight in the refrigerator.
  2. Cut. Cut the steak into strips 1/8 inch wide. Each strip may be wrapped around a mushroom if desired.
  3. Broil. Broil lightly on each side.

Dairy-free

Tips

  • Partly freezing the steak makes thin slicing much easier.
  • Honey-based marinades brown fast; watch closely under the broiler.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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