Saturday, June 25, 2016

A Summer Favorite: Teriyaki Flank Steak

It's summertime and the grillin' is easy! We grill 2-3 times per week during the summer.  It has a couple of great advantages. It keeps the kitchen cool plus my husband does the cooking!😎. 
Teriyaki steak is one of our favorite recipes from my mom.  It is as simple as can be to throw the meat into the marinade for 8 to 24 hours before grilling.  The marinade makes the meat tender and juicy! I pair the steak with twice baked potatoes and corn on the cob for a great company meal that allows you to be with your guests a not in the kitchen!  

I grilled the corn alongside the meat which was super simple.  If you want to try it, here's what you do:

Grilled Corn:
Peel back husks, but don't tear them off the ears.  Remove the silk. Cover the ears back up with the husks and soak in a large bowl of salt water for 29-25 minutes.  Dry the ears after removing from the water.  Place the ears on the grill over medium heat for 20 minutes.  Turn the ears every 5 minutes.  Brush with butter & season to taste before serving.  

Teriyaki Flank Steak:
1.5 lb flank steak
1 can beef consommé
1/3 cup soy sauce
4 tbsp brown sugar
Juice of 1 lime
1/2 cup green onions, sliced
1 1/2 tsp salt
1/2 tsp pepper
Garlic salt to taste


Cut steak into 2-3 inch pieces.

Mix remaining ingredients in a sealable container or bag.  Add steak pieces and seal the container.  Place in the refrigerator at least 6 hours and up to 24 hours.  Remove container from refridge 30 minutes before grilling.  Grill over a medium-high heat for about 8 minutes per side or until desired level of done.  Enjoy!!

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