Steak Teriyaki
Marinate steak in a flavorful mix for 1hr+. Boil and simmer marinade to a glaze. Grill/pan-sear, basting with teriyaki. Rest, slice thin, pour warm sauce, serve over rice & veggies. Best-ever in 10 steps!
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Servings: 4 servings
Calories: 313kcal
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Ingredients
- 1 ½ pounds Olive oil flank or skirt steak
- Cooked rice for serving.
- steamed vegetables for serving.
Instructions
- Combine the ingredients for the marinade in a bowl and transfer it to a shallow container or resealable bag.
- Marinate the steak for one hour to overnight. Keep it chilled, and remove it from the refrigerator an hour before cooking.
- Drain off the marinade into a saucepan. Bring it to a boil.
- Reduce the heat and simmer until the marinade is reduced to a thin glaze (about 10 minutes).
- To grill, oil the grates and preheat the grill to high heat. Or heat up a large cast-iron pan over high heat. Pat the steaks dry and rub evenly with olive oil.
- Sear the meat on the grill or in the pan until one side is well browned (3-5 minutes). Flip over to sear the other side, while basting with the teriyaki marinade.
- After cooking the meat to the desired doneness, remove it from the heat. Let it rest for 10-15 minutes. Keep the sauce warm.
- After cooling, divide the steak by cutting it thinly along the grain. Slice each half diagonally, this time against the grain, in thin (¼ inch thick) slices. Arrange the slices on a serving plate. Pour the teriyaki sauce over the steak slices and serve over rice and steamed vegetables.
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Notes
You can also add peppers and mushrooms to the steak. To serve the steaks, season them well on both sides. Place them in the marinade. After an hour or so, close the bag to remove the air. It is important to turn the steaks frequently to ensure that the marinade doesn't dry out. It's best to keep the marinade in the refrigerator. It's best to do this overnight, but it's advisable to serve the steaks the same day.
Nutrition
Serving: 4servings | Calories: 313kcal | Carbohydrates: 13g | Protein: 39g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 102mg | Sodium: 1321mg | Potassium: 633mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.