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Ingredients
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Steak & Marinade
Finishing & Garnish
Method
Steak & Marinade
- 1
Prepare the marinade
In a medium bowl, whisk together the low-sodium soy sauce, mirin, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil and black pepper until sugar is mostly dissolved.
- 2
Marinade slurry
In a small cup, stir the cornstarch into 1 tablespoon water to form a smooth slurry and set aside. This will be used later to slightly thicken the sauce.
- 3
Marinate the steak
Place the flank steak in a zip-top bag or shallow dish. Pour about three-quarters of the marinade over the steak, reserving the remaining marinade in a sealed container. Ensure the steak is well coated, press out excess air if using a bag, and refrigerate for at least 1 hour and up to 6 hours (do not exceed 8 hours to avoid overly softening the meat).
Cook & Finish
- 4
Bring to room temperature
Remove the steak from the refrigerator 20–30 minutes before cooking to take the chill off; keep the reserved marinade sealed and separate.
- 5
Sear the steak
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 2–3 minutes). Add 1 teaspoon neutral oil and swirl to coat. Remove steak from the marinade, letting excess drip off, and pat lightly with paper towel. Sear the steak for 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C), or 4–6 minutes per side for medium. Avoid crowding — if steak is large and pan small, sear in batches or use a grill.
- 6
Rest the steak
Transfer the seared steak to a cutting board, tent loosely with foil, and rest for 8–10 minutes. While the steak rests, proceed to make the sauce with the reserved marinade.
- 7
Reduce the reserved marinade
Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for 2–3 minutes to reduce slightly and cook out raw garlic. Whisk in the cornstarch slurry and continue to simmer for 1 minute until sauce thickens slightly and becomes glossy. Remove from heat and taste; adjust with a pinch more sugar or a splash of rice vinegar if needed.
- 8
Slice and plate
Slice the rested steak thinly against the grain into 1/4-inch slices. Arrange on a platter or plates, spoon the warm teriyaki sauce over the slices, and sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with optional lemon or lime wedges for a bright finish.