Steak Teriyaki

Steak Teriyaki is delicious foods it is the most tempting dish and liked by everyone I love this food and I also very fond of it.

Ingredients of Steak Teriyaki:

Steak Teriyaki Recipe
Marine rice wine: 1/3 cup

Cup sake: 1/3

Cup soy sauce : 1 cup

Sugar: 1tbsp

Fresh grated ginger: 2tbsp

Flank steak or skirt steak: 1/2or 2

Olive oil as required

Cooking Method of Steak Teriyaki:

First of all start to combine the marine, sake, soy sauce, sugar, and grated ginger in a large, shallow bowl. Put the steak in the marinade and leave marinating for at least an hour marinating when ready to cook, remove steak from marinade, reserving the marinade. Now place steak on a platter and set aside. Place marinade in a sauce pan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, becoming your teriyaki sauce.
If you are going to grilling the steak, prepare your grill for high, direct heat. If pan frying, heat a large cast iron pan on high heat. If grilling oil the grill grates. Pat dries the steak. Rub a little olive oil all over it. Place the steak on the hot grill or pan. Leave for 3-5 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. When the steak is well coked both sides, remove from the heat and let rest for 10-15 minutes… Slice the steak in half, following the grain of the steak so that you are slicing along the grain. Then make thin slices (1/4-inch) against 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.
If there are juices that run out of the steak as you cut it, add the juices to the teriyaki sauce.


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