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Teriyaki Steak Recipe

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My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. —Dan Mayer, Olney, Illinois

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Teriyaki Steak Recipe

Prep: 20 min. + marinating Cook: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

1 beef flank steak (1-1/2 to 2 pounds)
1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons butter, divided
3 eggs, beaten
2 cups cold cooked rice
1 package (9 ounces) frozen peas and pearl onions

Directions

Place steak in a large resealable plastic bag. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside.
In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside.
In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce.
Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture. Yield: 6 servings.

Nutritional Facts 3 ounces cooked steak with 3/4 cup rice mixture equals 408 calories, 15 g fat (7 g saturated fat), 170 mg cholesterol, 1,572 mg sodium, 37 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Teriyaki Steak in Country Extra July 2010, p43

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Teriyaki Steak (12)

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Reviewed on Jan. 13, 2012 by joanstevenson

One of my hubby's favorite meals

Reviewed on Sep. 23, 2011 by smokingdragons

oops forgot the 5 stars...

Reviewed on Sep. 23, 2011 by smokingdragons

This is so delish!! Do make exra sauce, it's so good!

Reviewed on Apr. 26, 2011 by jalawrence08

This is such a good recipe! I make it all the time!!

Reviewed on Mar. 28, 2011 by cheroliver

I feel a little bad to review this recipe because I didn't follow the instructions exactly. Instead of marinating it I cooked the steaks in the sauce in the crockpot for a few hours. However, the sauce just didn't taste good to me. Way too much balsamic vinegar flavor for me, not enough sweet. Not sure if it's because of the way I cooked it or not, but don't crock pot it. That's my advice

Reviewed on Mar. 24, 2011 by LauraManning

The ginger was a little overpowering. I'd use 1/2 the amount if I make this again. The rice was rather bland, so I added some garlic and oyster sauce.

Reviewed on Mar. 21, 2011 by Missakay76

Although I didn't make the fried rice (my son has a severe egg allergy), the steak was tasty! I especially liked the sauce, and may actually make it to put with other stuff in the future. I paired it with an improvised egg-free "fried rice."

Reviewed on Feb. 28, 2011 by Tara6

This has been a favourite summer barbecue recipe in our house for many years. We usually serve it with potato salad. It's amazing how good the reserved soy sauce is on potato salad!

Reviewed on Feb. 27, 2011 by fairedust43

I used this recipe with chicken it was amazing ( I threw in some sesame seeds for flavor).

Reviewed on Feb. 25, 2011 by jalawrence08

This is perfect! Definitely make more sauce, its so good!

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