Teriyaki Steak Recipe
Teriyaki Steak Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside.
  4. 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.
  5. In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce.
  6. Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture. Yield: 6 servings.
Originally published as Teriyaki Steak in Country Extra July 2010, p43

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.

Full-Bodied Red Wine

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

Reviews for Teriyaki Steak

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 16, 2014

"I am going to try this and know I will love it... Thanks"

MY REVIEW
Reviewed May. 6, 2014

"Very good flavor!"

MY REVIEW
Reviewed Jun. 10, 2013

"This was so delicious. Will definitely make this again!"

MY REVIEW
Reviewed Jan. 13, 2012

"One of my hubby's favorite meals"

MY REVIEW
Reviewed Sep. 23, 2011

"oops forgot the 5 stars..."

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