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Teriyaki Steak Recipe

Teriyaki Steak Recipe photo by Taste of Home

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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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(11-13) of 13 reviews

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Reviewed on Feb. 25, 2011 by jalawrence08

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

Reviewed on Jan. 04, 2011 by mnaso88

This was a great dish to make and eat. My boys and I loved it. I used Low Sodium Soy Sauce and found that it was not salty at all!

Reviewed on Nov. 20, 2010 by valvilla9

This was the best Teriyaki marinade I have ever made, and I love to try new and different versions, I've already made it twice this week because i couldn't get enough! Be sure to save some of the sauce for dipping or drizzling over afterwards, its wonderful! I did add a little dry mustard to mine because I love that in my teriyaki sauces. Thanks for the recipe!!

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