Steak Teriyaki


Steak Teriyaki

I love this photo. It makes me want to eat this steak all over again.

Don’t you love it when you make something that you know is good, and you feed it to someone who has their doubts (because that’s just how they are, they doubt everything), and their eyes light up and they get a big smile on their face right after the first bite?

That was my mother and father after biting into this steak teriyaki.

Steak Teriyaki

Flank steak is naturally tough, but the combination of marinating it in a homemade teriyaki marinade of mirin, sake, and soy sauce, along with a fast sear on high heat, and cutting thin slices against the grain, makes for a juicy, tender presentation.


Steak Teriyaki Recipe

You can either pan-fry or grill this steak, either way you'll want to sear it on very high heat. If pan frying, I recommend using a large cast iron frying pan or griddle pan.

Ingredients

  • 1/3 cup mirin rice wine
  • 1/3 cup sake
  • 1/3 cup soy sauce (if cooking gluten-free, use gluten-free soy sauce)
  • 1 Tbsp sugar
  • 1 Tbsp fresh grated ginger
  • 1 1/2 to 2 lb flank steak or skirt steak
  • Olive oil or canola oil


Read More: Steak Teriyaki

Comments

Post a Comment

Popular posts from this blog

Easy Blender Hollandaise Sauce

Image
Many people are afraid of hollandaise sauce, are you? Some think eating it will make them fat. (It will if you eat it every day, so don’t eat it every day.) If you are like me, the thought of making hollandaise conjures up visions of toque clad chefs with big bowls and even bigger whisks swearing because the beautiful sauce they have spent the last several minutes vigorously whisking has separated on them, “Merde!” I have been desperately afraid of making this sauce since forever. (Not afraid of eating it mind you, I’ve never met an eggs benedict I didn’t like, or eat.) To overcome this fear I asked my friend Hank to show me how to make it. OMG. Hank’s hollandaise didn’t separate, and he didn’t swear (any more than usual), but the work! The beads of sweat forming on this man’s forehead as he whipped those egg yolks and butter into submission. I was dreading the attempt. Hank has arms of steel. I have arms of, hmmm, a young, willo...
Read more

Perfect Cheesecake

Image
Looking for the perfect cheesecake? It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan. It is a classic New York style cheesecake with a graham cracker crust and high sides. It is dense, rich, and light at the same time, and serves a small army. But watch out—just when you think you’ve made enough for your gathering, so many people will go back for seconds that you may be left without a piece! My young friend Audrey and I made some slight changes to Dorie’s base recipe. We’ve thickened the graham crust on the bottom and doesn’t let it ride up the sides. We also top the cake with a creamy sour cream topping and serves it with a tangy bright raspbe...
Read more