Cassie’s Ruminations

Balsamic Teriyaki Steak

This is a great recipe from Jaden’s excellent cookbook, which I highly recommend: The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner

This is a flavorful steak that is easy to prepare. The marinating takes some time (I did mine overnight), but it’s definitely worth it! I used a thin flat iron steak, so mine cooked up faster. I’ve paraphrased the recipe as I made it below. I served this with some steamed broccoli.

Balsamic Teriyaki Steak
Serves 4

For the steak:
1 lb flat iron steak
1 tsp olive oil

For the marinade/sauce:
1-1/2 tbsp unsalted butter
3 cloves garlic, pressed (I added extra garlic to make up for the lack of shallot)
1 cup balsamic vinegar
2 tsp sugar
1/4 cup beef broth (I used water and Better Than Bouillon)
2 tbsp soy sauce
1 tbsp mirin

Heat the butter in a saucepan over medium low heat. When it starts to foam and bubble, add the garlic and cook for about 1 minute – until the garlic starts to turn golden and fragrant. Add the vinegar and bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, or until the volume of the liquid is reduced by half. Add the sugar, broth, soy sauce, and mirin, and return the mixture to a boil. Turn the heat to low and let simmer for 5 minutes. Remove from heat and let cool to room temperature. Reserve 1/4 cup of the sauce for serving.

Pour the rest of the sauce into a large zip top bag and add the steak, turning to coat. Marinate overnight in the refrigerator, turning periodically. When ready to cook, remove the steak and let it come to room temperature. Discard the marinade, and pat the meat dry. Spray a grill pan with olive oil and heat over medium high heat. Grill the meat for 3 minutes on each side for medium rare. Let rest for 5 minutes, then cut across the grain and serve.