Triple Combination Recipe

Make teriyaki sauce

In a small saucepan combine 1 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 3 tbsp sugar, 1 tbsp grated ginger and 2 minced garlic cloves. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Let simmer 4–5 minutes to meld flavors.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk slurry into the simmering sauce and cook for another 1 minute until the sauce slightly thickens. Remove from heat and cool to room temperature. Reserve 1/2 cup of the sauce for serving/glaze; use the remainder (about 3/4 cup) as the chicken marinade.

Place the two chicken pieces in a shallow dish or zip-top bag. Pour the reserved chicken marinade (about 3/4 cup) over the chicken, turn to coat, cover, and refrigerate for at least 30 minutes—up to 2 hours for more flavor.

Place the 12 shrimp in a bowl. Add 1 teaspoon sesame oil, 1 tablespoon lemon juice, and 1 teaspoon minced garlic; toss to coat. Let sit 10–15 minutes while you preheat the grill or pan. Keep shrimp refrigerated if marinating longer than 15 minutes.

Season the two sirloin steaks on both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let rest at room temperature 20–30 minutes before cooking.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C) and oil the grates lightly. Remove chicken from marinade and allow excess to drip off. Reserve any leftover marinade—do not use raw marinade as a sauce unless boiled.

Grill chicken 5–7 minutes per side (depending on thickness), basting once or twice lightly with the reserved, boiled teriyaki glaze (see note). Chicken is done when internal temperature reaches 165°F (74°C). Transfer to a resting tray and tent loosely with foil for 5 minutes before slicing.

If you reserved raw marinade, bring it to a rolling boil in a small saucepan for 2–3 minutes before using as a basting glaze or serving sauce to ensure it is safe to eat.

Heat a heavy skillet (cast iron preferred) over high heat until smoking just begins. Add 2 tablespoons vegetable oil and swirl to coat.

Sear the steaks: place steaks in the hot pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust time for thickness and desired doneness).

Add 2 tablespoons butter, the 2 smashed garlic cloves and 2 sprigs thyme or rosemary to the pan. Tilt the pan and spoon the melted butter, garlic and herb juices over the steaks (basting) for 30–60 seconds to finish.

Transfer steaks to a cutting board and rest 5–7 minutes. Season lightly with remaining 1/2 teaspoon kosher salt and a pinch of pepper, then slice thinly against the grain for serving.

Preheat a grill or skillet to medium-high. Thread shrimp on skewers if grilling or lay in a single layer in the hot pan. Cook shrimp 1.5–2 minutes per side until pink and opaque—do not overcook.

During the last 30 seconds, brush cooked shrimp lightly with a little of the reserved teriyaki glaze (boiled if it was raw) and a drop of sesame oil for sheen. Remove shrimp to a plate.

Sprinkle toasted sesame seeds and sliced scallions over the shrimp before serving.

Arrange sliced sirloin, teriyaki chicken (sliced or halved), and glazed shrimp on a large platter. Serve with steamed rice or mixed greens and lemon wedges on the side.

If desired, warm the reserved teriyaki glaze and serve in a small bowl for dipping. Garnish the platter with extra scallions and sesame seeds.