Tonight’s dinner features a delightful teriyaki steak that transcends the ordinary salt and pepper fare. This dish is marinated and served with a homemade teriyaki sauce, creating a beautiful fusion of Western and Eastern culinary traditions. This unique recipe brings together the finest elements of both cuisines.
1. The Homemade Teriyaki Sauce
To keep things straightforward, I use three main ingredients for the teriyaki sauce: Japanese soy sauce, sake, and sugar. For enhanced caramelization and color, brown sugar can be a great option. The basic preparation involves mixing equal parts of each ingredient in a small bowl and boiling it in a saucepan. Once it reaches a boil, reduce the mixture until it thickens into a sticky sauce.
Variations exist, with some chefs opting to add grated fruits like apples for extra flavor or incorporating mirin. However, I prefer to stick to the classic recipe since I’m dining solo tonight.
To prepare the sauce, combine the sugar, sake, and soy sauce in a small saucepan. Heat over low until the sugar dissolves and part of the liquid evaporates, resulting in a thick, glossy sauce.
This teriyaki sauce is versatile and can be used in various Japanese dishes. If you enjoy the teriyaki flavor, consider making a larger batch and storing the extra in an airtight container in the refrigerator.
Note: Ready-made teriyaki sauce is available for those looking to save time in the kitchen.
2. Marinate with Teriyaki Marinade
I prefer sirloin steak for this recipe, but feel free to use boneless ribeye, flank steak, or any beef cut you like. Unlike many steak recipes, this teriyaki steak involves marinating the beef. I marinate my sirloin with sake, salt, garlic, and ginger paste. To prevent the garlic and ginger from falling off during grilling, I finely mince them and extract the juice for the marinade. This method differs from merely seasoning the steak with salt and pepper. Combine the teriyaki marinade with the steak and allow it to marinate for at least fifteen minutes.
3. Grill the Steak
Heat some vegetable oil in a grill pan until hot, then add the marinated steak. Grill over medium-high heat for about 2 minutes without moving it to allow grill lines to form. After that, turn the steak 90 degrees to create crosshatch grill marks. Flip the steak and grill the other side. To prevent overcooking, use a kitchen thermometer to check the thickest part of the steak; it should reach an internal temperature of 125°F (about 50°C) before removing it from the grill.
Note: If you don’t have a grill pan, you can pan-fry the steak in a large skillet or frying pan.
4. Serving the Japanese Steak
Transfer the steak to a cutting board and let it rest at room temperature for about 10 minutes. Slice it into thin strips at an angle, then arrange the sliced steak on a serving plate and drizzle with the prepared teriyaki sauce.
For added flavor, sprinkle toasted sesame seeds on top and garnish with green onions before serving. Pair it with grilled vegetables for a complete meal.
This recipe is simple to make and an excellent choice for a quick dinner.
5. Other Related Recipes for Teriyaki Steak
If you enjoyed this beef teriyaki recipe, here are some related recipes you might like:
- For a delicious pork option, try making Chashu, the sliced pork often served with ramen.
- Indulge your sweet tooth with our popular Japanese sponge cake recipe, known for its cottony texture.
- Lastly, don’t miss my favorite beef udon recipe, an easy-to-make Japanese fusion dish that will tantalize your taste buds.
