Teriyaki Steak

Recipe View Prepare the Steak: Lay the skirt steak on a cutting board and slice against the grain into strips about 4-6 inches long. This ensures maximum tenderness. (5 minutes)

Recipe View Marinate: In a bowl, whisk together the teriyaki sauce, minced garlic, grated ginger (if using), and red pepper flakes (if using). Place the steak strips in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, or preferably overnight, allowing the flavors to fully penetrate. (8-24 hours)

Recipe View Prepare for Cooking: Preheat your broiler with the rack positioned about 6 inches from the heat source. Alternatively, preheat your outdoor grill to medium-high heat and lightly oil the grates. (10 minutes)

Recipe View Cook the Steak: Remove the steak strips from the marinade, allowing excess to drip off (discard the used marinade). Arrange the steak strips in a single layer on a broiler pan or directly onto the preheated grill. (2 minutes)

Recipe View Broil or Grill: Cook the steak for approximately 3-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F. (6-10 minutes)

Recipe View Rest and Serve: Remove the steak from the broiler or grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Garnish with sesame seeds and chopped green onions.