Flank Steak Teriyaki




  • 2 lbs. beef flank steak
  • 6 slides canned juice-packed pineapple, reserve 1/2 cup juice
  • 2 Tbs. soy sauce
  • 1/2 tsp. ground ginger
  • 1 Tbs. dry sherry
  • 2 Tbs. brown sugar
  • 1 tsp. Worcestershire sauce
  • 2 chicken bouillon cubes
  • 1 1/2 cups boiling water
  • 1 cup long-grain converted rice


  1. Roll flank steak, tie and cut into 6 individual steaks.
  2. In a shallow bowl, stir together pineapple juice, soy sauce, ginger, sherry, sugar and Worcestershire sauce. Marinate steaks about 1 hour in soy mixture at room temperature.
  3. Dissolve bouillon cubes in boiling water; combine with rice and 1/2 cup of soy mixture in slow cooker/Crock-Pot.
  4. Top each steak with a pineapple ring, then place in Crock-Pot. Cover and cook on LOW for 8-10 hours or on HIGH for 3-4 hours. Serves: 6

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