Teriyaki Steak Recipe {Homemade Teriyaki Marinade}

Name: Steak Teriyaki
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
Yield: 4
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 tablespoon sugar; 1 tablespoon grated fresh ginger; 1 1/2 to 2 pounds flank steak or skirt steak; Olive oil or canola oil

Teriyaki Steak at Home

I love this photo. It makes me want to eat this teriyaki 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 teriyaki steak.

Cut Across the Grain for Tender Teriyaki Steak

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

Making Teriyaki Marinade Into a Glaze

Please note that if you are concerned by the idea of reusing the marinade after the raw steak has been sitting in it, you will be boiling the heck out of this marinade, killing anything that may have decided to grow in it during the marinating process.

If you are still concerned, make twice as much marinade, and reserve half to boil down to make the sauce, using the other half as a marinade.

Teriyaki Steak Sides

Steak Teriyaki

Prep Time 10 mins

Cook Time 30 mins

Marinating 60 mins

Total Time 100 mins

Servings 4 servings

You can either pan-fry or grill this teriyaki 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.

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 tablespoon sugar
1 tablespoon grated fresh ginger
1 1/2 to 2 pounds flank steak or skirt steak
Olive oil or canola oil

Marinate the steak:

Combine the mirin, sake, soy sauce, sugar, and grated ginger in a large, shallow bowl.

Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours.

If marinating for more than an hour, keep chilled until an hour before you plan to cook.

Elise Bauer

Elise Bauer
Boil the marinade:

When ready to cook, remove steak from marinade, reserving the marinade. Place steak on a plate and set aside.

Place marinade in a saucepan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, becoming your teriyaki sauce.

Elise Bauer
Grill or fry the steak:

If grilling the steak, prepare your grill for high, direct heat and oil the grill grates. If pan frying, heat a large cast iron pan on high heat.

Pat dry the steak. Rub a little olive oil all over it. Place the steak on the hot grill or pan. Sear for 3 to 5 minutes on one side, or until the side is well browned, and turn the steak over and sear the other side.

Baste the steak with teriyaki sauce.
Let the steak rest:

When the steak is well seared on both sides, remove from the heat, cover with foil, and let rest for 10 to 15 minutes.

Elise Bauer

Elise Bauer
Slice the steak:

Notice the direction of the grain of the steak (the striations in the muscle fibers of the steak). Slice the steak in half, following the grain of the steak so that you are slicing along the grain. (This will make it easier to make cuts across the grain.)

Then make thin slices (1/4-inch) across the grain and on a slight diagonal. Slicing this way will break up the muscle fibers, making this naturally tough cut of meat quite tender.

Elise Bauer

Elise Bauer

If there are juices that run out of the steak as you cut it, add the juices to the teriyaki sauce. There's lots of goodness in the steak "jus" that you don't want to waste.

Arrange on a serving plate and pour the remaining teriyaki sauce over it.

Nutrition Facts (per serving)
667	Calories
37g	Fat
15g	Carbs
58g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	667
% Daily Value*
Total Fat 37g	47%
Saturated Fat 14g	68%
Cholesterol 135mg	45%
Sodium 1346mg	59%
Total Carbohydrate 15g	5%
Dietary Fiber 0g	1%
Total Sugars 12g
Protein 58g
Vitamin C 0mg	0%
Calcium 34mg	3%
Iron 6mg	36%
Potassium 864mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.