Steak Teriyaki
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Adapted from: Simply Recipes (simplyrecipes.com)
Marinate Time: 1 hour to 48 hours | Cook Time: 10 minutes | Serves: 4
Teriyaki done right: flank or skirt steak marinated in mirin, sake, and soy sauce, then seared on a screaming-hot cast iron pan or grill and glazed with a reduction of the same marinade. The slicing technique — first in half along the grain, then thin slices across the grain — is the key to tenderness in this naturally tougher cut.
Ingredients
- 1 1/2 to 2 lbs flank steak or skirt steak
- 1/3 cup mirin rice wine
- 1/3 cup sake
- 1/3 cup soy sauce (use gluten-free soy sauce if needed)
- 1 Tbsp sugar
- 1 Tbsp fresh grated ginger
- Olive oil or grapeseed oil
Instructions
- Combine the mirin, sake, soy sauce, sugar, and grated ginger in a large shallow bowl. Place the steak in the marinade and coat well. Marinate for at least 1 hour and up to 48 hours (keep chilled if marinating more than an hour).
- When ready to cook, remove the steak from the marinade and set on a plate. Pour the marinade into a saucepan and bring to a full boil. Boil 10 minutes until reduced to a thin glaze. This is your teriyaki sauce — boiling it thoroughly eliminates any food safety concerns from the raw meat marinade.
- Pat the steak dry. Rub lightly with oil. Heat a cast iron pan or grill to high heat.
- Sear the steak 3–5 minutes per side until well browned. Baste with teriyaki sauce as it cooks. Rest 10–15 minutes off the heat.
- To slice: first, identify the grain of the meat (look for the striations running through the fibers). Cut the steak in half following the grain, then make thin 1/4-inch slices across the grain on a slight diagonal. This breaks up the muscle fibers and makes the steak tender.
- Add any resting juices to the teriyaki sauce and serve alongside.
Shop This Recipe: A large cast iron skillet or grill pan and a sharp slicing knife are the two tools for perfect teriyaki. Browse our cast iron collection at The Kitchen Wins.
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