Teriyaki Steak Recipe

By No Recipes · 30 min

Ingredients

Instructions

1. Trim the hanger steak as needed, depending on whether the butcher already trimmed it.
2. Mix the grated ginger, grated garlic, 2 tablespoons sake, 1/4 teaspoon salt and 1 tablespoon vegetable oil in a small bowl, rub it over the steak and marinate for at least 1 hour.
3. Put the 1/4 cup soy sauce, 1/4 cup sake and 1/4 cup evaporated cane sugar in a saucepan and bring to a boil, then lower the heat so it does not boil over and simmer until it starts to thicken, about 3-4 minutes.
4. Heat a grill pan over medium-high heat until hot. Cook the steaks on one side without moving them until nice grill marks form (in a frying pan, cook until nicely browned on one side).
5. Flip the steaks and cook the second side until nice grill marks form. Check doneness with an instant-read thermometer.
6. If you want to cook them further, flip them and turn them 45 degrees, then keep cooking until they reach your desired internal temperature.
7. Remove the steaks from the grill and rest them for 10 minutes.
8. Slice the steaks against the grain. Serve drizzled with the teriyaki sauce, topped with black sesame seeds and the chopped scallion.

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