Thursday, January 27, 2011

Teriyaki Strip Steak

The hubby loves sushi, but me, not so much. (Wait, that didn't come out right.) Luckily, most of the sushi places in the area cater to the cooked-meat crowd, and teriyaki steak is one of my favorite dishes to order when the hubby has the urge to dine on cold, raw fish.

But I feel a little like Goldilocks. One restaurant's sauce is too sweet and clingy. Another's is too thin and bland. Et cetera.

This teriyaki sauce, from America's Test Kitchen, is juuuust right. Actually, it's better than just right. It's perfect, and this really simple weeknight meal ended up being the best teriyaki steak I've ever had. Of course, I got to choose my own cut of meat, but the teriyaki sauce is definitely the star.

This will be my go-to teriyaki sauce from now on, and this dish will be part of our regular rotation.

Especially when the hubby picks up sushi.

Teriyaki Strip Steak
Serves 4

1/2 c. soy sauce
1/2 c. sugar
2 Tbsp. cider vinegar
3 garlic cloves, minced
1 Tbsp. grated fresh ginger
2 tsp. cornstarch
1/8 tsp. crushed red pepper flakes
2 12-oz. strip steaks
Salt and pepper
2 tsp. vegetable oil
2 scallions, thinly sliced

1. Whisk together soy sauce, sugar, vinegar, garlic, ginger, cornstarch, and crushed red pepper flakes in a bowl.

2. Pat steaks dry and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat, just until oil starts smoking. Add steaks and cook until well browned, about 5 or so minutes on each side.

You definitely want your steak on the rarer side for this dish.

3. Transfer steaks to a plate and tent with foil. This allows the juices to redistribute throughout the steak.

4. Add soy sauce mixture to skillet. Simmer over medium heat until sauce is thickened, about 2 minutes.

5. Slice steak thinly against the grain. Pour sauce over the steak and sprinkle with scallions.

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