Teriyaki Glazed Flank Steak

There are only so many days in a week that I can eat chicken. If every meal I prep during the week contains the same protein, I end up choosing a JJ unwhich instead of my pre-made food. So, I keep it interesting by adding in at least one dish that is made with steak, fish or ground beef.

This week,  I’ll be taking this teriyaki marinade to make flank steak with portabella mushrooms and broccoli. I can’t wait!

If you are tired of chicken but don’t to just pan fry a steak, give this recipe a try. It will make your taste buds dance. I promise. And if it doesn’t, there is something wrong with your taste buds!

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Teriyaki Glazed Flank Steak

What You Need

1 flank steak

2 cups green beans

For the marinade

1 tsp sesame oil

1 tsp pure honey

2 tsp coconut aminos

1 clove garlic, minced

3 tbs teriyaki coconut aminos

For the green beans

1 tbs sesame oil

3 tbs coconut aminos

2 cloves garlic, minced

What to Do

Mix all marinade ingredients in a small bowl. Place steak in the bowl and coat with marinade. Cover and let sit in the fridge for at least an hour – the longer it marinades the better it tastes.

 

When steak is done marinating, heat a medium skillet over medium heat and spray with olive oil spray. Once heated, place steak in the pan and pour the remaining marinade on top. Let cook for 5 minutes then flip. The teriyaki marinade will turn into a thick glaze during the cooking process. Cook until steak is done to your liking.

 

In a separate pan, heat sesame oil, garlic and coconut aminos over medium heat then sauté green beans until they reach your desired level of “done-ness”. Personally, I prefer my green beans just a little bit crunchy – so about 5 minutes.