Camping Steak a.k.a. Teriyaki Flank

This is so easy! Get a large plastic zip bag, drop the flank steak in, add half a bottle of sauce, squeeze out the air in the bag, zip it closed and let it marinate for at least 12-24 hours.

When ready to cook, get the grill heated to medium high heat, toss on the steak and cook for about 5-6 minutes. Flip and cook for another 5-6 minutes. You are looking for medium rare doneness here. Flank is horrible if cooked to well-done. Ever chew on a boot? That’s well-done flank!

The most important thing to understand is, once it’s cooked, you have to LET IT REST! 15 minutes is good, 20 is even better. Just tent it with some foil and leave it alone. Seriously, don’t even think of touching it, stabbing it, slicing it, or any other sort of disturbance until it has rested. After the appropriate resting period, slice ACROSS the grain into very thin slices and try to grab some for the cook before everyone gobbles it up.

What we do for camping is: prepare the bag, toss it in the freezer and let that baby freeze solid. When packing the ice chest I toss it in as an extra ice pack and by the time we are ready to cook it the next day, it’s usually thawed out and fully marinated. I have even waited 2-3 days to grill it, but it gets pretty strong tasting. This has become so popular with our friends, I regularly double or triple the recipe to make sure we have enough for everyone. If you don’t have Yoshida sauce in your area, another teriyaki-flavored marinade would probably work fine.