Rooster's Teriyaki Flank Steak & 1 to 4 Day Marinade
For those out there that can't get enough of my meat, I give you my Teriyaki Flank steak recipe!
The Day Marinade:
In a small sauce pan combine the following at medium to medium high or to a low boil:
1/2 cup Kikkoman Teriyaki Marinade
1/4 Teaspoon Fishsauce
1/4 cup Veri Veri Teriyaki sauce
1 teaspoon Sriracha "cock" sauce
1 teaspoon Soy Sauce
1/2 teaspoon seasame oil
5 cloves garlic chopped and minced
When the contents are at a low boil add:
3 tbsp Honey
Fresh ground pepper
1/4 cup of water to thin
1/8 cup thinly sliced green onion *optional*
When the honey has combined with the mixture, reduce to simmer until the meat is prepared.
Preparing the Flank Steak:
Since your typical Flank steak is too long to make the 5 to 6 inch strips of meat, it will need to be cut to the appropriate size.
Lay the flank steak out length wise, and cut against the striations in the meat with a steep sloping cut, to create a slant, that roughly matches the natural slant of the steak edge. Do this one or two times, until the meat is an appropriate length for your strips. Next, make a number of deep cuts along the width of the steak, almost but not quite all the way through, slicing along the striations in the meat. Space the incisions 1/4 to 1/2 an inch apart, depending on your preference. This will form the strips you will later divide the steak into, as well as increase the surface area of the meat that the marinade will soak into.
Place the steak into a large zip lock freezer bag, and pour the marinade on top while still hot. Seal the bag, removing as much of the air as possible.
Place the bag in the fridge for 1 to 4 days, though longer is by all means possible.
Grill to your liking. serve and enjoy!
The Day Marinade:
In a small sauce pan combine the following at medium to medium high or to a low boil:
1/2 cup Kikkoman Teriyaki Marinade
1/4 Teaspoon Fishsauce
1/4 cup Veri Veri Teriyaki sauce
1 teaspoon Sriracha "cock" sauce
1 teaspoon Soy Sauce
1/2 teaspoon seasame oil
5 cloves garlic chopped and minced
When the contents are at a low boil add:
3 tbsp Honey
Fresh ground pepper
1/4 cup of water to thin
1/8 cup thinly sliced green onion *optional*
When the honey has combined with the mixture, reduce to simmer until the meat is prepared.
Preparing the Flank Steak:
Since your typical Flank steak is too long to make the 5 to 6 inch strips of meat, it will need to be cut to the appropriate size.
Lay the flank steak out length wise, and cut against the striations in the meat with a steep sloping cut, to create a slant, that roughly matches the natural slant of the steak edge. Do this one or two times, until the meat is an appropriate length for your strips. Next, make a number of deep cuts along the width of the steak, almost but not quite all the way through, slicing along the striations in the meat. Space the incisions 1/4 to 1/2 an inch apart, depending on your preference. This will form the strips you will later divide the steak into, as well as increase the surface area of the meat that the marinade will soak into.
Place the steak into a large zip lock freezer bag, and pour the marinade on top while still hot. Seal the bag, removing as much of the air as possible.
Place the bag in the fridge for 1 to 4 days, though longer is by all means possible.
Grill to your liking. serve and enjoy!