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Teriyaki Steak

Teriyaki Steak
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
6 ServingsPrep: 20 min. + marinating Cook: 15 min.

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.
© Taste of Home 2013

2 of 2

Teriyaki Steak (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013