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
Ingredients
1 (about 1 to 1 1/2 pounds) well trimmed flank steak
MARINADE
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
Method
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.)