Grilled Teriyaki Steak

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Grilled Teriyaki Steak

  • Author: PinehurstOliveOilAdmin



2 pounds flank steak

toasted sesame seeds, as a garnish


1/3 cup soy sauce

1/4 cup mirin (a sweet Japanese cooking wine that can be found in the international section of your grocery store or any Asian market)

2 tablespoons The Pinehurst Olive Oil Co. Blood Orange EVOO

1 Tbs garlic cloves, minced or pressed through garlic press

2 tablespoons The Pinehurst Olive Oil Co. Honey Ginger Balsamic

2 medium scallions, white parts only sliced thin (save the green parts for a garnish at the end)


1/3 cup soy sauce

1/3 cup sugar

1/2 cup sake (you can substitute vermouth if you don’t have sake)

1/2 cup mirin

1 tablespoon The Pinehurst Olive Oil Co. Honey Ginger Balsamic

1 teaspoon cornstarch


  • Cut the flank steak with the grain into 3 or 4 long strips.
  • Cut the strips at a 45 degree angle into 4 to 5 small cutlets.
  • Combine all the marinade ingredients (soy sauce, mirin, blood orange EVOO, garlic, honey ginger balsamic, white parts of scallion, sliced) into a bowl and whisk.
  • Transfer steak and marinade to a zipper locking bag.  Remove as much air as possible and seal.  Store in the fridge for about 30-45 minutes (do not exceed 1 hour) turning every 15 minutes or so to marinate evenly.
  • While the meat is marinating, prepare your glaze.  Combine all glaze ingredients into a cold sauce pan.  Whisk together well to remove any dry pockets of cornstarch.  Now is a good time to start your grill.  Set the grill to high and cover.
  • Bring the glaze mixture to a boil over medium-high heat.  Reduce heat to medium-low and simmer, stirring once in a while, until sauce thickens to a syrup and reduces to about 1 cup (about 12-15 minutes).  Set aside about 2/3 of the glaze for serving.  Use the remaining 1/3 cup of glaze for grilling.
  • Once the meat is done marinating, pat the cutlets dry with paper towels.  This step is important to achieve proper searing.
  • Clean and oil grill grates well.  Grill steak on first side for about 3-4 minutes until well seared and darkened.  Flip steak and grill the second side for another 3-4 minutes to achieve the same searing.
  • Brush the steaks with the teriyaki glaze.  Flip and grill for 30 seconds to achieve a nice caramelized color.  Brush the second side, flip and grill for another 30 seconds.  Repeat glazing once or twice more to achieve desired color.  Transfer steak cutlets to a plate and let meat rest for at least 5-10 minutes.
  • When ready to serve, cut steak into thin slices and garnish with scallion greens and sesame seeds.  Generously spoon reserved teriyaki sauce on sliced steak.  This main course goes well with white or brown rice and be sure to leave some reserved sauce on the table for your guests to indulge.

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