Here’s the visual for you.  Imagine 2 dogs fighting over a juicy piece of steak.  Now replace the 2 dogs with myself and my husband and you have a glimpse as to what went down over this teriyaki steak.  Yes, it’s really that good!


  • 1 1/2 pounds Organic Grass Fed Flank Steak (you can also use skirt steak or top sirloin)
  • 1/3 cup rice wine vinegar
  • 1 tbsp frozen apple juice concentrate (or 3 tbsp ‘clean’ apple juice)
  • 1/3 cup low sodium soy sauce or tamari
  • 1 tsp honey
  • 1 tbsp freshly grated ginger


  1. In a glass baking dish combine vinegar, apple juice concentrate, soy sauce, honey and ginger.  Stir well and add steak.  Pierce the steak several times on each side with a knife.  Cover with a lid.

    Place steak in marinade and place in the fridge

  2. Place the marinating steak in the refrigerator for at least 1 hour or up to 48 hours.  The longer the steak marinates the juicier and more flavorful it will be.
  3. Turn the steak over once during marinating.
  4. When ready to cook remove the steak from the marinade and place on a preheated grill.  Follow the directions on your grill and cook the steak to your desired doneness.
  5. After cooking let the steak rest for 10-15 minutes.
  6. Notice the direction of the grain of the steak. You should be able to see the striations in the muscle fibers of the steak. Slice the steak in half, following the grain of the steak so that you are slicing along the grain. (This will make it easier to make cuts across the grain.) Then make thin slices (1/4-inch) against the grain and on a slight diagonal.
  7. Serve with a side of brown rice, green salad or a baked sweet potato.

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 198, Cal. from Fat: 42, Total Fat: 4g, Sat. Fat: 2g, Carbs: 1g, Fiber: 0g, Sugars: 1g, Protein: 33g, Sodium: 50mg, Chol: 87.5mg


Any leftover steak can be stored in an airtight container in the fridge for up to 3 days.

Leftover steak is perfect for making beef and broccolistir fry or fried rice.

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