Stuffed Flank Steak Teriyaki
A flavorful stuffed flank steak marinated in a savory teriyaki sauce, filled with rice, vegetables, and water chestnuts, perfect for a hearty, Asian-inspired meal.
Ingredients
Instructions
- Cut a pocket in the flank steak at the short end of the meat.
- Combine soy sauce, cooking oil, molasses, dry mustard, grated ginger, and minced garlic to make the marinade.
- Pour the marinade inside the pocket and over the steak.
- Let the steak stand for at least 1 hour, turning occasionally.
Tips & Substitutions
To enhance the flavor of the stuffed flank steak, consider using garlic powder instead of fresh garlic for a milder taste. You can also substitute the long grain rice with quinoa for a healthier option. For a spicier kick, add red pepper flakes to the marinade. Remember to let the steak marinate longer than an hour if you have the time; overnight is ideal for maximum flavor absorption.
Serving Suggestions
Serve the stuffed flank steak teriyaki sliced against the grain for a tender bite. It pairs beautifully with steamed broccoli or a fresh salad. Consider serving it alongside jasmine rice or fried rice for a more filling meal. For a complete dinner, complement it with a side of stir-fried vegetables or a light miso soup.
Storage & Reheating
Store any leftover stuffed flank steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Alternatively, you can slice and heat in a skillet over medium heat, adding a splash of broth or water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Flank Steak Teriyaki contains roughly 429 calories, with 11g protein, 87g carbohydrates, and 5g fat. It is an excellent source of vitamin A (115% of the Daily Value), dietary fiber (37% of the Daily Value), and potassium (28% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2142mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use a different cut of beef, such as skirt steak or even pork loin, though cooking times may vary. Just ensure the cut is tender enough to hold a pocket and can absorb the marinade well for optimal flavor.
How can I adjust the marinade for a gluten-free version?
To make a gluten-free version of the marinade, substitute regular soy sauce with gluten-free soy sauce or tamari. The other ingredients should be gluten-free as well, but always check labels to ensure there are no hidden gluten sources.
What can I do with the leftover marinade?
If you have leftover marinade, you can use it as a simmering sauce for stir-fried vegetables or as a dipping sauce for appetizers. Just be sure to bring it to a boil for a few minutes to kill any bacteria from the raw meat before using it in cooked dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).