Teriyaki Steak Recipe

Prepare the steak

Trim excess fat from the flank or skirt steak and pat dry with paper towels. Lightly season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Let rest at room temperature while you make the sauce, about 10 minutes.

Make the teriyaki sauce

In a medium bowl or measuring cup, combine 1 cup low-sodium soy sauce, 1 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp minced fresh ginger, 2 cloves minced garlic, and 1 tsp sesame oil. Whisk until sugar is dissolved.

Marinate the steak

Place the steak in a shallow dish or zipper bag and pour about half of the teriyaki sauce over it (reserve the other half for finishing). Turn to coat, then refrigerate and marinate for at least 30 minutes or up to 4 hours. If short on time, marinate 30 minutes at room temperature.

Cook the steak

Remove the steak from the marinade and pat dry (reserve marinade). Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Sear the steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness. For medium, cook 4–5 minutes per side. Use tongs to sear edges briefly if thick. Transfer steak to a cutting board and tent loosely with foil; rest 8–10 minutes.

Make the glaze

While steak rests, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Once the marinade simmers, reduce heat and whisk in the slurry. Cook 1–2 minutes until sauce thickens to a glossy glaze. Taste and, if desired, add up to 1/2 tsp more brown sugar or 1/2 tsp soy for balance. Remove from heat and stir in sliced green onions (reserve a few for garnish).

Slice and finish

Slice the rested steak thinly across the grain into 1/4-inch slices. Arrange on a platter or individual plates. Spoon the warm teriyaki glaze over the sliced steak. Sprinkle with toasted sesame seeds and remaining sliced green onions. Serve immediately with steamed rice and salad or soup on the side.

If serving salad: Toss mixed greens lightly with a simple dressing (1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey) and place alongside steak. If serving miso soup: warm prepared miso soup or make quick miso by dissolving 1–2 tsp miso paste in 1 cup hot dashi or vegetable broth, add sliced scallions and tofu if desired.