Grilled Steak Teriyaki
A delicious, from-scratch teriyaki sauce turns ordinary steak into a flavorful Grilled Steak Teriyaki. Serve with rice and stir-fried vegetables for a quick, wholesome meal.
- 2 ½ pounds beef top sirloin or flank steak
Garlic Soy Marinade:
- ½ cup reduced sodium soy sauce or tamari for gluten-free
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon freshly ground pepper
- ⅓ cup reduced sodium soy sauce or tamari for gluten-free
- ⅓ cup mirin sweet rice wine
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- ½ teaspoon finely grated or minced fresh ginger
- ½ teaspoon minced garlic
- ⅓ cup water
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- 3 or 4 green onions chopped
Place steak in a gallon-sized resealable plastic storage bag. Combine Garlic Soy Marinade ingredients in a small bowl and pour over the steak. Seal the bag and refrigerate for a minimum of 1 hour or up to 6 hours.
Cook steaks on a heated grill for approximately 7 to 10 minutes per side. The amount of time needed to cook your steak to the desired level will depend on the thickness of your cut.
Meanwhile, whisk together all of the Teriyaki Sauce ingredients, through garlic, in a small saucepan. Place over medium heat. Whisk the cornstarch into the water until dissolved and then add the mixture to the pan. Cook, stirring until slightly thickened. Remove from heat.
Thinly slice the steak across the grain and drizzle with some of the sauce. Sprinkle with sesame seeds and green onion and serve with remaining sauce on the side.
To finely grate your ginger, use a microplane or lemon zester.
Prep time does not include marinating time as this time can differ and you may choose not to marinate at all!
Calories: 379kcal | Carbohydrates: 15g | Protein: 45g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 1390mg | Potassium: 795mg | Fiber: 1g | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 4mg