Ingredients
- 1 (1½ pound) flank steak
- ¼ cup soy sauce (choose a wheat-free tamari for gluten-free)
- ¼ cup honey
- 2 tablespoons dry sherry (or rice wine vinegar)
- 1-inch knob of ginger
- 2 cloves garlic
Directions
- Combine the soy sauce, honey and sherry in a bowl.
- Grate the ginger into the bowl (or mince it and stir in).
- Press the garlic into the bowl (or mince it and stir in).
- Put the flank steak in a large zip-loc bag and pour the marinade in. Seal the bag and turn it in different directions so the marinade is evenly distributed.
- Put the bag in a baking dish (in case of leaks) and refrigerate for 4 or more hours. (For full teriyaki flavor, refrigerate overnight.) Turn the steak over now and then so it marinates more evenly.
- Take the steak out of the refrigerator about an hour before cooking.
- For a gas grill, heat the burners on high for about 10 minutes. When ready to cook, turn them down to medium.
- Grill the steak for 3 minutes. Turn and grill for 3 more minutes. (This timing is for medium-rare.)
- Remove the steak from a grill, and cover with foil to “rest” for 5 minutes.
- To serve, cut diagonally in thin slices against the grain.
