Game Day Teriyaki Flank Steak

September 1, 2026

Football season gives us another reason to fire up the grill, invite a few friends over, and spend the weekend outside. Teriyaki Flank Steak fits right into the game-day lineup, pairing a flavorful cut of beef with a sweet, salty, and savory marinade before a quick trip over the heat. Slice it up for a hearty main course, add your favorite sides, or serve it family-style so everyone can grab a plate between plays.

Flank steak is a natural choice when you want big flavor without spending the entire afternoon cooking. The teriyaki marinade brings together soy sauce, sesame, garlic, ginger, brown sugar, and other bold ingredients that complement the richness of the beef. After marinating, the steak cooks quickly on the grill, developing a seared exterior while staying juicy inside. Once rested and sliced across the grain, it is ready for a hungry weekend crowd.

Great food is even better when the backyard gives everyone a comfortable place to enjoy it. A dedicated grilling area can keep the cook close to the conversation, while a spacious patio offers room for dining, relaxing, and watching the game together. Nicolock helps homeowners create these gathering places with pavers, outdoor kitchens, fireplaces, fire pits, and other features made for spending more time outside.

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Serves 4

Teriyaki Flank Steak Ingredients

• 1.5 pounds flank steak
• ⅔ cup red wine
• ½ cup soy sauce or tamari (gluten-free soy sauce)
• ⅓ cup brown sugar
• ¼ cup sesame oil
• 1 tablespoon sesame seeds
• 1 teaspoon minced garlic
• ¼ teaspoon black pepper
• ¼ teaspoon ginger powder
• ¼ teaspoon red pepper flakes, optional for a spicy marinade

Teriyaki Flank Steak Directions

1. Whisk the marinade ingredients in a large pourable measuring glass.
2. Place the flank steak in a large rimmed dish. Pour the marinade over the meat. Refrigerate & marinate for 15 minutes. Flip the meat over & marinate for another 15 minutes.
3. Preheat the grill to reach 400°F.
4. Add the meat to the hot grill & cook for 3-5 minutes on each side. Leave the Grill Lid OPEN; you do not want to "bake" the meat. The open lid lets all the heat come from just the underside. This sears the outside for a yummy crust & allows the inside to remain tender.
5. Flip the flank steak over and cook for an additional 3-5 minutes. Use a quick-read meat thermometer to check for internal temperature. For medium, remove the steak when it reaches 140°F. For medium-rare, remove when it reaches 130°F. DO NOT overcook the meat; this lean/tough cut does not do well if cooked until well done.
6. Let the meat rest on a cutting board for 5-10 minutes before slicing. The meat will continue to cook & the juices will redistribute.
7. Slice the meat across the grain into thin slices. ENJOY! 

Taken from theshortordercook.com