Because flank steak has a large surface area, it benefits from marinating to add flavor. This marinade is a combination of Lawry’s® Teriyaki Marinade plus ketchup for added sweetness, and crushed red pepper for heat.
5m
PREP TIME
16m
COOK TIME
237
CALORIES
5
INGREDIENTS
Ingredients
Instructions
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Because flank steak has a large surface area, it benefits from marinating to add flavor. This marinade is a combination of Lawry’s® Teriyaki Marinade plus ketchup for added sweetness, and crushed red pepper for heat.
5m
PREP TIME
16m
COOK TIME
237
CALORIES
5
INGREDIENTS
Ingredients 6 Servings
- 3/4 cup Lawry's® Teriyaki With Pineapple Juice Marinade
- 1/4 cup French's® Tomato Ketchup
- 2 tablespoons McCormick® Sesame Seed
- 1 teaspoon McCormick® Crushed Red Pepper
- 1 1/2 pounds flank steak
INSTRUCTIONS
- 1 Mix marinade, ketchup, sesame seed and red pepper in small bowl. Reserve 2 tablespoons for brushing. Place steak in large resealable plastic bag or glass dish. Add remaining marinade mixture; turn to coat well.
- 2 Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
- 3 Broil or grill steak over medium-high heat 7 to 8 minutes per side or until desired doneness, brushing with reserved 2 tablespoons marinade mixture. Let stand 5 minutes before slicing.
NUTRITION INFORMATION
(per Serving)
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Ingredients 6 Servings
- 3/4 cup Lawry's® Teriyaki With Pineapple Juice Marinade
- 1/4 cup French's® Tomato Ketchup
- 2 tablespoons McCormick® Sesame Seed
- 1 teaspoon McCormick® Crushed Red Pepper
- 1 1/2 pounds flank steak
INSTRUCTIONS
- 1 Mix marinade, ketchup, sesame seed and red pepper in small bowl. Reserve 2 tablespoons for brushing. Place steak in large resealable plastic bag or glass dish. Add remaining marinade mixture; turn to coat well.
- 2 Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
- 3 Broil or grill steak over medium-high heat 7 to 8 minutes per side or until desired doneness, brushing with reserved 2 tablespoons marinade mixture. Let stand 5 minutes before slicing.
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