Teriyaki Steak Recipe
Teriyaki Steak (照り焼きステーキ) or Beef Teriyaki is a mouthwatering Japanese entree that’s easy to prepare. For my version, I marinate hanger steaks with ginger, garlic, and sake before grilling them to medium-rare. Then, they get glazed in an authentic Japanese teriyaki sauce that includes just three ingredients: soy sauce, sugar, and sake.
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TERIYAKI STEAK POST & RECIPE ▶
INDEX:
0:00 Intro
1:49 Ingredients
2:48 Marinade
3:44 Japanese Teriyaki Sauce
5:37 Grilled the Steak
7:50 Slice and Glaze Steak
INGREDIENTS:
680 grams hanger steak (or your preferred steak meat)
14 grams ginger (grated)
8 grams garlic (grated)
2 tablespoons sake
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup soy sauce
1/4 cup sake
1/4 cup sugar
Black sesame seeds
1 scallion (chopped)
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Teriyaki Steak
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(I'll put up the Peanut Sauce recipe in a day or two)
These are really easy and great to make for a large group. I recently made some for one hundred people, but of course, I ended up in the hospital.
Try 'em and let me know what you think.
Cook well,
Rob Barrett
Cooking for Dads
The PERFECT road trip food? Teriyaki Flank Steak | Diana's Kitchen
Teriyaki flank steak is something that we always had with us on long road trips. It’s surprisingly delicious when eaten cold and travels very well. Even though it is no longer considered a cheap cut, one flank steak can feed quite a few people compared to other “designer cuts”.
Ingredients:
- 3 pound flank steak - double tenderized (You can ask your butcher to run it through the tenderizer a second time and it makes a huge difference!
- 1/2 Cup packed brown sugar
- 1/2 Cup ketchup
- 3/4 Cup soy sauce
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon grated garlic (You can substitute garlic powder if that’s all you have!)
- Pepper to taste
- Combine all of the ingredients for the marinade in a bowl to make sure all of the ingredients are mixed properly. Then pour into a rectangular baking dish that will fit the entire flank steak
- Add the flank steak to the baking dish and flip it once or twice to make sure the marinade is covering the entire steak and set aside for no more than 30 minutes.
- After 30 minutes, pull the steak out of the marinade and make sure to wipe off any bits of ginger. Place onto rack with a foil-lined baking sheet underneath.
- Set your oven to broil and place the meat on the highest rack in your over. Cook for 15 minutes on one side (until it begins to get a little char) and then flip the steak and cook for another 10 minutes.
- After the steak is done, let it rest for at least 10 minutes before slicing.
- Before slicing, I like to cut the steak down the middle to make slicing more manageable. From there, slice against the grain at an angle and enjoy!
BBQ Teriyaki Skirt Steak Recipe with Chimichurri Sauce
Chef Jason Glover of Dads That Cook Grills a BBQ Teriyaki Skirt Steak with an easy Chimichurri Sauce.
Hey it's Jason Glover, Dad's That Cook. Got a skirt steak that we're gonna make today. I'm gonna show you how to marinate that up real quick.
Garlic. So you squish those guys in there like that, right? That's how you get the peel off, and you start peeling these bad boys. You grab your garlic cloves, and we're just gonna do a nice quick easy chop. We're gonna throw that into the bowl.
Now, we're gonna get a little bit of ginger. You're gonna slice along here in the ginger. You're just gonna cut the ends off. We're just gonna take a little bit of this, because ginger is very spicy, can be very spicy. We're gonna cut a little piece like that, a little piece like that, and a little piece like that. And we'll cut along, kind of julienne style a little bit here. And then we'll just fine chop that, do some nice fine little chop. I'll put that much in. Ah I'll put the rest in, I like ginger.
We're gonna put some pepper in, about a teaspoon or a tablespoon of that. Mustard. You don't wanna go crazy on it, you're just gonna put in probably about a tablespoon or so. I like brown sugar, and brown sugar in this is awesome. Maybe two little handfuls of brown sugar. Got the soy sauce, half a cup to quarter of a cup. So see how it's getting nice and saucy like that. Because this is your marinade.
So now I'm gonna take my skirt steak and we're just gonna put it right into a Ziploc bag. And I just dump it right in there. Zip it up, and then we massage it in. Stick that in the refrigerator for a little while, maybe for a couple hours. If you do this overnight it's even better. So we'll just slap that into the fridge somewhere. Doesn't matter, right?
And so with the skirt steak we're gonna add a little chimichurri sauce for afterward. Couple of garlic cloves, real simple. You just crush those down like that. Get yourself a little peel. We're just gonna put that in here like so, and the rest of it's just gonna go right into the food processor thing.
Now we've got some Italian parsley, you're gonna need about a cup of that. So we're just gonna shave that off like that. See how you use your knife, and you just kind of shave it off like so. Now they want a nice compact cup of that, so squeeze it, nice handful. That's pretty good. We're gonna shove that in there.
Cilantro. About a quarter of a cup. I'm just gonna take this, go by flavor. Little half a teaspoon of salt. Typically I would just pinch it. About a half teaspoon of some ground cumin. So now we got some red pepper. I'm gonna go just about there.
Don't go overboard on your vinegar, it'll taste like yuck if you put too much in. About a third of a cup, right there. About a half a cup of olive oil. And we just throw that in there.
Cap on it, and we're just gonna stick it in here. And you're gonna wanna put it in a bowl and let it get to room temperature, so that way it's at a nice happy temperature when you're dipping in all that good stuff.
We want to take our skirt steak out of the refrigerator because you want it to kind of get to room temperature, you don't want to put it on cold, it won't be good. Just lay it out. Look at that, tasty madness. Anyway, so leave that out, let it get to room temperature and you're golden.
Now we're on the grill we're gonna start showing what's going on. So I've got my temperature at about 375. You're not gonna leave this alone because you don't want it to overcook. Look at that, look at that juice flying off of that. Oh yeah. That's only gonna take about six minutes or so, then we're done. We're gonna take the whole thing, flip that bad boy over, look at that. That's what we're talking about. Let's move over here to some nice fresh barbecue area. And you gotta get a little juice tray on your cutting board. This is super important. I'm gonna let it sit for a little while. Oh yeah. That's gonna be a party in my mouth.
See the juice? Look at that. See it's catching, the juice is catching along the juice tray here. Look at that. Oh my god. Look at that. Look at that. So I'm just gonna take a little bit, this is just a little bit for me. Let's get a little chimichurri, just a little chimichurri on it. I'm gonna go in for the steak because that's my happiness. Oh my god.
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