Steak Teriyaki

Ingredients

• 1/3 cup mirin rice wine
• 1/3 cup sake
• 1/3 cup soy sauce (if cooking gluten-free, use gluten-free soy sauce)
• 1 tablespoon sugar
• 1 tablespoon grated fresh ginger
• 1 1/2 to 2 pounds flank steak or skirt steak
• Olive oil or canola oil

Method

1. Marinate the steak: Combine the mirin, sake, soy sauce, sugar, and grated ginger in a large, shallow bowl. Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours. If marinating for more than an hour, keep chilled until an hour before you plan to cook. Elise Bauer Elise Bauer
2. Boil the marinade When ready to cook, remove steak from marinade, reserving the marinade. Place steak on a plate and set aside. Place marinade in a saucepan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, becoming your teriyaki sauce. Elise Bauer
3. Grill or fry the steak:If grilling the steak, prepare your grill for high, direct heat and oil the grill grates. If pan frying, heat a large cast iron pan on high heat.Pat dry the steak. Rub a little olive oil all over it. Place the steak on the hot grill or pan. Sear for 3 to 5 minutes on one side, or until the side is well browned, and turn the steak over and sear the other side.Baste the steak with teriyaki sauce.
4. Let the steak rest:When the steak is well seared on both sides, remove from the heat, cover with foil, and let rest for 10 to 15 minutes.