#5 Chicken & Steak Combo Recipe

Make sauce base

In a medium saucepan, combine 1 cup soy sauce, 1 cup water, 1 cup brown sugar, 2 tablespoons honey, 3 tablespoons mirin, and 1 tablespoon rice vinegar. Stir over medium heat until the sugar dissolves.

Flavor & reduce

Add 2 teaspoons minced fresh ginger, 3 teaspoons minced garlic, 1 teaspoon sesame oil, and 1 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce heat and simmer, uncovered, for 8–10 minutes to concentrate flavors.

Thicken to glaze

Mix 2 teaspoons cornstarch with 2 tablespoons cold water to make a slurry. Whisk the slurry into the simmering sauce and cook for 1–2 minutes until the sauce thickens to a glossy glaze consistency. Remove from heat and let cool to warm. Reserve about 1/2 cup of the finished sauce for basting while grilling and 1/4–1/3 cup for serving.

Prep chicken

Pound thicker parts of the chicken breasts lightly to an even thickness (~3/4 inch) so they cook evenly. Pat dry with paper towels and season both sides lightly with 1 teaspoon kosher salt.

Marinate chicken

Place the chicken in a shallow dish or zip-top bag and pour about 1/2 cup of the warm (not hot) teriyaki sauce over it, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature for 20 minutes before grilling.

Grill chicken

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates or brush the chicken with 1 tablespoon vegetable oil to prevent sticking. Place chicken on the grill and cook 4–6 minutes per side (depending on thickness), brushing with reserved teriyaki glaze once on each side during the last 2–3 minutes. Internal temperature should reach 165°F (74°C). Remove and let rest 5 minutes, then slice across the grain into strips.

Prep steak

Pat the top sirloin dry with paper towels. Lightly brush both sides with 1 tablespoon vegetable oil and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let rest at room temperature 20–30 minutes to take the chill off.

Marinate steak (optional quick baste)

If desired, brush the steak briefly with 2–3 tablespoons of the teriyaki sauce and let sit 10 minutes. Do not heavily soak or the sugars will char prematurely on the grill.

Grill steak

Increase grill heat to medium-high/high (450°F / 230°C). Place steak on the hot grill and cook about 4–5 minutes per side for medium-rare to medium (depending on thickness). During the last 1–2 minutes per side, brush lightly with the reserved teriyaki glaze to build a shiny finish. Use an instant-read thermometer: 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Remove steak and tent loosely with foil; rest 5–7 minutes, then slice thinly against the grain.

Arrange sliced grilled chicken and sliced steak on a platter or individual plates. Spoon additional teriyaki sauce (the reserved 1/4–1/3 cup) over the meats to taste.

Garnish with 2 teaspoons toasted sesame seeds and 2 tablespoons chopped scallions. Serve with lemon or lime wedges if desired.

Serve immediately while warm alongside steamed rice and steamed or grilled vegetables for a complete plate.