#4 Steak Recipe
Tender strips of marinated teriyaki top sirloin steak
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Ingredients
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Marinated Teriyaki Steak
Method
Marinated Teriyaki Steak
Prepare the steak
Trim any large pieces of fat from the top sirloin and pat the steak dry with paper towels. Slice against the grain into 1/4-inch thick strips. Set the strips aside on a plate.
Make the teriyaki marinade
In a medium bowl combine low-sodium soy sauce (1/2 cup), mirin (2 tbs), dry sherry or sake (1 tbs), brown sugar (2 tbs), grated fresh ginger (1 tsp), minced garlic (2 cloves), sesame oil (1 tsp), and black pepper (1/4 tsp). Whisk until sugar dissolves.
Marinate the steak
Place the steak strips into a resealable plastic bag or shallow dish. Pour about two-thirds of the marinade over the steak, reserve the remaining third for glazing/sauce. Massage the marinade into the meat so all pieces are coated. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, marinate at room temperature for 15–20 minutes.
Make cornstarch slurry
About 5 minutes before cooking, in a small bowl mix cornstarch (1 tsp) with water (1 tbs) until smooth. Add the reserved third of the marinade to this slurry and stir to combine — this will be used to thicken the sauce later.
Sear the steak
Heat a large skillet or cast-iron pan over high heat until very hot. Add vegetable oil (1 tbs) and swirl to coat. Remove steak from marinade, letting excess drip off (discard used marinade that touched raw meat). Spread strips in a single layer in the pan — work in batches if necessary to avoid overcrowding. Sear for 1 to 1 1/2 minutes per side until nicely browned but still slightly pink inside for medium-rare to medium. Transfer seared strips to a plate and tent with foil to rest.
Finish the sauce and glaze
Reduce heat to medium. Pour the reserved cornstarch-marina de slurry into the hot pan and stir, scraping up any browned bits. Cook, stirring, until sauce thickens, about 30–60 seconds. If sauce becomes too thick, add 1–2 tbs water to reach a glossy glaze consistency. Return the seared steak strips to the pan and toss in the sauce for 30–60 seconds until evenly coated and heated through.
Garnish and serve
Remove from heat. Transfer steak strips to a serving plate. Sprinkle with toasted sesame seeds (1 tsp) and sliced green onions (1 stalk). Serve immediately with steamed rice or vegetables as desired.