Teriyaki flank steak with cauliflower and rice

/ Recipe

A sweet and salty teriyaki marinade will get me every time! It is so good. You can use this recipe as a guide and mix/match any protein and sides that your family prefers! I use the grill heavily to simplify clean-up here but feel free to adjust your temperatures and times if you gotta go oven and stovetop!

Highlights

⏱ Prep Time: 10 minutes

🍳 Cook Time: 25 minutes

👨‍👩‍👧‍👦 Serves: 4

🧊 Make Ahead? – No

❄ Freezer Friendly? – No

🌱 Substitutions? – Yes! Any vegetable or rice sides

Ingredients List

  • ~2.5 lb teriyaki marinated flank steak

  • 1 head of cauliflower, chopped

  • 3 tablespoons olive oil

  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 box rice pilaf (e.g., Near East)
This recipe contributes 3 items to your weekly list plus 6 pantry staples.

Recipe: Teriyaki flank steak with cauliflower and rice

  1. If you’re flank steak is not pre-marinated you will need to coat your plain steak in teriyaki sauce and let set in a sealed bag or container for up to 24 hours before cooking.
  2. Turn the grill to medium-high heat (about 400°). Begin cooking rice on the stove as per the instructions on the box.
  3. While the grill is heating, toss the chopped cauliflower in a large bowl with 3 tablespoons of olive oil and the dry seasoning (salt, pepper, cayenne, paprika, garlic powder and cumin). Wrap in a foil packet and place on the grill (for ~20 minutes).
  4. Add your flank steak to the grill and cook for a total of ~15 minutes or until the internal temperature reaches ~145°. You will need to flip halfway between 6-8 minutes. Allow steak to rest for 5-10 minutes before cutting and serving.
  5. Serve steak, rice, and cauliflower all together.

Family Tips

  • You can swap any flavor of rice you enjoy or any vegetable and just follow the same ingredients and steps.
  • Always try to get the steak pre-marinated to save time but it is easy to DIY too!
  • You may have some leftover flank steak and I highly recommend tossing it in a salad or quesadilla for an easy lunch leftover!
  • I have come to love the cauliflower with some golden flavor and a little kick but feel free to omit the cayenne.