Teriyaki Steak
Total Time Prep: 20 min. + marinating Cook: 15 min.
Makes
6 servings
- 1 beef flank steak (1-1/2 to 2 pounds)
- 1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 teaspoon ground ginger
- 2 garlic cloves, minced
- 2 tablespoons butter, divided
- 3 large eggs, beaten
- 2 cups cold cooked rice
- 1 cup frozen peas
- 3/4 cup frozen pearl onions
- Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
- Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside.
- In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside.
- In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce.
- Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.