This addicting Teriyaki Steak Recipe is destined to be a family favorite. A bold marinade of soy sauce, garlic, fresh ginger, brown sugar, toasted sesame oil, rice vinegar, and scallions tenderizes and flavors the meat, delivering juicy, savory results. The marinade works quickly — a few hours will do — but you can also marinate overnight for even deeper flavor.
Serve this teriyaki steak with roasted or steamed vegetables and a simple starch like rice or orzo for a balanced meal. A crisp, citrusy cocktail or a light sparkling wine pairs well, cutting through the richness of the steak.
Why We Love This Teriyaki Steak Recipe
We made this teriyaki steak with flank steak, but the marinade is versatile and works with many cuts. Flank steak is lean, flavorful, and a family favorite in our house, but the same technique and sauce will improve skirt steak, hanger, sirloin, tri-tip, and rump roast as well.
A homemade teriyaki marinade brightens and tenderizes the steak. Fresh ginger and garlic bring aromatic heat while scallions add a mild onion note. A little brown sugar balances the savory elements and helps with caramelization on the grill.
If you don’t have time for an overnight soak, don’t worry. This marinade needs just 3–4 hours to penetrate and deliver that classic teriyaki flavor. It’s ideal for weeknight grilling when you want restaurant-style results without a long wait.
Ingredients For The Teriyaki Marinade
Strong, well-balanced ingredients make all the difference in a steak marinade. Use fresh aromatics when possible for the best flavor, and choose a lower-sodium soy sauce if you plan to marinate for many hours.
- Soy Sauce: Use low-sodium or reduced-sodium soy sauce. Tamari or coconut aminos can be used as alternatives.
- Brown Sugar: Light or dark brown sugar adds sweetness and promotes a nice glaze when grilling.
- Garlic: Fresh garlic delivers the best flavor; avoid jarred garlic when possible.
- Ginger: Fresh ginger adds brightness and a subtle spicy note.
- Toasted Sesame Oil: A little goes a long way — it provides a nutty, Asian-inspired finish.
- Rice Vinegar: Adds tang and helps with tenderizing the meat. White vinegar can be substituted in a pinch.
- Scallions: Fresh chopped scallions contribute a mild onion flavor and freshness.
Prepare the ingredients, whisk the marinade until the brown sugar dissolves, and place the steak into a resealable bag or a baking dish. Pour the marinade over the steak and turn it so all surfaces are coated. Cover and refrigerate for the recommended time.
How Long To Marinate
For best results, marinate at least 4 hours. If you have the time, marinate overnight for more pronounced flavor and extra tenderness. Morning prep is convenient: the steak marinates while you go about your day and is ready for the grill in the evening.
Other Cuts That Work Well
Although flank is our top pick for value and flavor, the teriyaki marinade pairs nicely with other steaks. Consider skirt steak, hanger steak, sirloin, tri-tip, or rump (round) steak depending on budget and preference.
- Skirt Steak
- Hanger Steak
- Sirloin
- Tri-Tip
- Rump Steak (Round Steak)
Checking Doneness
The most reliable way to check steak doneness is with a meat thermometer. Remove the steak from heat a few degrees below your target as it will continue to rise while resting. Typical target temperatures when removing from the heat:
- Rare: ~125°F
- Medium Rare: ~135°F
- Medium: ~145°F
- Medium Well: ~150°F
- Well Done: ~160°F
Flank steak can vary in thickness across the cut, so one end may cook slightly faster than the other. Rest the steak for about 5 minutes under foil before slicing against the grain to preserve juices and tenderness.
Alternative Cooking Methods
If grilling isn’t possible, cook the steak on the stovetop using a heavy skillet or cast-iron grill pan, or broil it in the oven. For stovetop cooking, preheat the pan until very hot, sear the steak on both sides, and finish to desired temperature. When broiling, place the steak on a sheet pan with a lip and broil, watching closely so it doesn’t burn.
Suggested Side Dishes
This teriyaki steak pairs well with simple, fresh sides: steamed rice or fried rice, roasted asparagus, green beans, mashed potatoes, or a crisp salad. Light, bright vegetables balance the savory-sweet glaze and round out the plate.
Teriyaki Steak Recipe — Ingredients
- 2 1/2–3 pound flank steak (or other steak of choice)
- Marinade:
- 3/4 cup soy sauce (low sodium recommended)
- 1/4 cup rice wine vinegar
- 1/4 cup packed dark brown sugar
- 2 tablespoons toasted sesame oil
- 1/4 cup chopped scallions
- 2-inch piece fresh ginger, peeled and sliced
- 4 cloves garlic, smashed
Instructions
- Whisk all marinade ingredients in a bowl until the brown sugar dissolves.
- Place the steak in a resealable plastic bag or a 9″ x 13″ glass dish. Pour the marinade over the meat and turn to coat both sides.
- Refrigerate for at least 4 hours or up to overnight for deeper flavor and extra tenderness.
- Preheat a grill to 400–425°F. Remove the steak from the marinade and discard loose pieces of ginger, garlic, and scallions. Pat the steak lightly dry with paper towels.
- Grill the steak about 4 minutes per side for medium-rare, adjusting time for thickness and desired doneness. Use a meat thermometer to confirm internal temperature.
- Transfer the steak to a cutting board, tent with foil, and rest for 5 minutes. Slice thinly against the grain and serve.
Notes
Suggested alternative cuts: skirt steak, hanger steak, sirloin, tri-tip, or rump (round) steak. Adjust cooking times according to thickness and preferred doneness.
For a glaze, reduce a portion of the marinade in a saucepan until slightly thickened, then brush onto the steak during the last minute of cooking. Always discard any marinade that has been in contact with raw meat unless it has been fully boiled first.
- Category: Dinner
- Method: Grill (or stove/broil)
- Cuisine: American