Steak Teriyaki for Two

By lorik

Be sure to use unseasoned rice vinegar here. Both rice vinegar and mirin can be found in your supermarket’s Asian foods section. Serve the steak with rice.

Ingredients

• 5 tablespoons packed light brown sugar
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1/4 teaspoon red pepper flakes
• 1 (1-pound) boneless strip steak, 1 inch thick, trimmed and halved crosswise
• pepper
• 2 teaspoons vegetable oil
• 2 scallions, sliced thin on bias

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. Whisk sugar, soy sauce, mirin, vinegar, water, cornstarch, and pepper flakes together in bowl.

2. Pat steaks dry with paper towels and season with pepper. Heat oil in 10-inch nonstick skillet over medium heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to plate, tent with aluminum foil, and let rest for 5 minutes.

3. Reduce heat to medium-low and add sugar–soy sauce mixture to skillet. Bring to simmer, scraping up any browned bits, and cook until slightly thickened, about 2 minutes.

4. Slice steaks thin and top each with 3 tablespoons sauce. Sprinkle with scallions and serve, passing remaining sauce separately.