Chuck Steak Teriyaki Food

TERIYAKI STEAK

Steps:

• 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.

STEAK TERIYAKI

Steps:

• Salt the steaks lightly on both sides to season and extract juices.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Sauté the mushrooms and shallot for about 4 to 5 minutes, until the mushrooms and well-cooked. Set aside.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Carefully place the steaks in the pan and brown on one side uncovered, about 3 to 4 minutes. Flip the steaks and brown on the other side for another 2 minutes. Reduce the heat to medium. Splash on the sake, cover the pan, and allow the steaks to cook for another 2 to 3 minutes for medium doneness. (Add a few more minutes for medium-well or well done.).
• Transfer the steaks to a plate and set aside. Add the mirin and dark soy sauce to the meat juices and sake in the pan. Cook uncovered for another 1 to 2 minutes as the meat glaze thickens (forming the teriyaki sauce). Return the steaks to the pan to coat with the sauce, about 30 seconds more on each side.
• You can either serve the steaks whole or cut them against the grain into 1/2-inch slices. Spoon over with the rest of the teriyaki sauce, the mushrooms, and the shallots. Sprinkle the sesame seeds and scallions on top and serve.

SIZZLIN' STEAK TERIYAKI

Steps:

• Trim steaks of excess fat.
• In a medium glass bowl, combine teriyaki sauce, soy sauce, honey, sweet sherry, garlic, and ginger.
• Add steaks to marinade and turn to coat well.
• Cover and refrigerate for at least 4 hours, but overnight is recommended.
• Drain meat and reserve marinade.
• In a nonstick skillet, cook steaks over high heat 2 minutes each side to seal in flavor.
• For rare steaks, cook another minute per side.
• For medium steaks, reduce heat and cook another 2 to 3 minutes per side.
• For well-done steaks, cook another 4 to 6 minutes per side.
• In a saucepan, bring reserved marinade to a boil.
• Reserve 1/4 cup and pour remaining marinade over steaks during last few minutes of cooking.
• Serve steaks with reserved marinade drizzled over top.
• Garnish with finely chopped green onions.

STEAK TERIYAKI

Steps:

• Lightly salt the steak and set aside for 10 minutes.
• Fry the onions in 1 tablespoon of the oil in frying pan; remove and set aside, keeping warm.
• Add rest of the oil to pan and heat. Pat the meat dry with paper towels and add to pan. Cook til medium rare, about 2 minutes each side; there should be pink in the middle.
• Remove from pan and set aside, keeping warm.
• Reduce heat to low, add sake to pan and let bubble for 30 seconds, then add mirin, sugar and soy. Stir well and simmer for about a minute.
• Slice meat thinly and arrange on top of rice with onions; spoon sauce over.