Steak Teriyaki

From Cook's Country

February/March 2008

Why this recipe works:

Too often, steak teriyaki recipes disappoint with tough beef and a cloying sauce. We wanted a fast and flavorful steak teriyaki recipe with tender meat and a well-balanced, sweet-salty sauce. Strip steaks lent our recipe intense flavor and meaty texture. The salty, sweet, and acidic flavors of soy sauce, sugar, and cider vinegar gave our recipe’s sauce a kick, while a little cornstarch produced a smooth, velvety texture. Grating the ginger disperses its flavor through the sauce better than mincing it. Using a Microplane grater allowed us to grate the ginger quickly and without much mess.

Serves 4

Sprinkle with toasted sesame seeds and serve with rice, if desired.

Ingredients

1/2 cup soy sauce
1/2 cup sugar
3 garlic cloves
1 tablespoon grated fresh ginger
1/8 teaspoon red pepper flakes
2 tablespoons cider vinegar
2 teaspoons cornstarch
3 strip steaks (8-10 ounces each), about 1 inch thick
2 teaspoons vegetable oil
2 scallions, sliced thin

Instructions

1. Whisk soy sauce, sugar, garlic, ginger, pepper flakes, vinegar, and cornstarch in bowl.
2. Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.
3. Wipe out skillet and add soy sauce mixture. Simmer over medium heat until sauce is thickened, about 2 minutes. Slice steak thinly against grain and transfer to platter. Pour sauce over steak and sprinkle with scallions. Serve.