Recipe Index

Japanese | Teriyaki Steak

Posted on July 6, 2011

Dark and delicious marinade. The marinade tenderizes the steak. If you have a FoodSaver, marinade the steak in that, aids the tendorization process and the clean up is easy. You can broil or grill the steak.

Yield: 4 servings

teriyaki steak


1 (about 1 to 1 1/2 pounds) well trimmed flank steak



1 tablespoon toasted sesame seeds

3 tablespoons oil

1/4 cup dark soy sauce

1/4 cup finely minced onion

1/4 cup finely chopped green onion

1 clove garlic, grated

1/4 teaspoon freshly ground pepper

1 slice of ginger, finely slivered

2 tablespoons sugar



Thoroughly combine marinade ingredients. Mix with meat and marinate for 1 hour to all day, or even overnight.

Preheat broiler or grill.

Remove meat from marinade and drain well. Place the meat on a broiling pan and broil for about 4 minutes per side, depending on thickness. Or place on grill, grill about 4 minutes per side.

Transfer the meat to a heated plate and tent with foil. Set aside to rest for 5 minutes.

Transfer the meat to a cutting board and slice into thin slices. Hold the knife with the blade almost parallel to the cutting board to produce as large a slice as possible.


(Ref. Sur La Table's "Teriyaki Steak" recipe, "Steakhouse Classics" class.)