Mother's Day Pacific Rim Glazed Flank Steak

Looking for the perfect way to show your love and appreciation for the remarkable woman in your life this Mother's Day? Mother's Day Pacific Rim Glazed Flank Steak is the ultimate gift to make her day unforgettable.

Imagine her face when she sees you coming with a juicy, marinated steak straight from the grill. You don't have to deal with a busy restaurant's hectic crowds and noise because you can create a special homemade dinner with the people she loves most.

The marinade is a delicious blend of teriyaki sauce with just the right sweetness from soy and sugar. Add chopped onions, drizzle in honey, and splash in refreshing orange juice. Fresh rosemary and sesame oil give it a unique twist, while crushed garlic and grated ginger add flavor. These ingredients create a mouthwatering marinade that will make your taste buds dance.

And here's a tip for all you grillers and home cooks: remember to save a portion of the marinade for basting and creating a rich serving sauce through reduction. This will take your flank steak to a new level of moist succulence, leaving her wanting more.

Whether you're a son, daughter, or a loving husband, this Mother's Day Pacific Rim Glazed Flank Steak is the perfect way to spoil the fantastic mothers in your life. If steak isn't her thing, we have more Mother's Day grilling recipes to try. So fire up that grill, gather your loved ones, and treat your mom to a homemade dinner she'll never forget.

Serves 5-6

Mother's Day Pacific Rim Glazed Flank Steak Ingredients

  • 1 beef flank steak, about 2 lbs
  • 1 cup prepared Teriyaki sauce (I use 1 cup soy and 1/3 cup sugar)
  • 1/2 cup chopped onion
  • 1/3 cup honey
  • 1/3 cup orange juice
  • 2 tablespoons chopped FRESH rosemary
  • 1 tablespoons sesame oil
  • 1 large clove garlic, crushed or 1-2 tablespoons garlic-flavored olive oil
  • 1 teaspoon grated ginger

Mother's Day Pacific Rim Glazed Flank Steak Directions

  1. In a medium bowl, combine marinade ingredients and whisk until blended. Remove 3/4 cup for basting. With a sharp knife, lightly score both sides of the meat in a crisscross pattern. Place steak in the remaining marinade in a dish or gallon-size Ziploc, turning to coat. Cover and marinate in the refrigerator for at least 30 minutes.
  2. Remove the steak and discard the marinade in the dish. Place the steak on the barbecue grill over medium heat. Grill uncovered for about 7 minutes on each side for medium rare to medium, basting occasionally with the reserved 3/4 cup marinade and turning the steak once.
  3. Place the remaining basting marinade in a small saucepan. Bring to a boil on the stove or side burner for about 2 minutes.
  4. Meanwhile, carve steak diagonally across the grain into thin slices, arranging them on a platter. Spoon hot marinade over steak, garnishing with rosemary sprigs and citrus slices if desired. This recipe makes six servings.


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