Cassie’s Ruminations

Teriyaki Flank Steak with Snow Peas and Pineapple

This was a decently tasty meal for me just winging it. I didn’t like this teriyaki sauce as much as my usual version, but it wasn’t bad. The peas were from my CSA box, and I steamed them for about 6 minutes to get them just crisp-tender. They were really fresh and nice! The pineapple I cut up and broiled alongside the meat, taking it out when it was getting nice and caramelized along the edges.

Teriyaki Flank Steak
Serves 4

1 flank steak, about 2 lbs
kosher salt and black pepper

For the sauce:
6 oz pineapple juice (1 small can)
1/2 cup soy sauce
1/2 cup sake
2 cloves garlic, pressed
1/4 tsp red pepper flakes
2 tbsp cornstarch
1/8 cup water

Preheat the broiler to high, with a rack about 8 inches from the heat.

Season flank steak generously with kosher salt and black pepper. Place under the broiler and cook for about 8 minutes on each side, or until cooked to your liking and nicely brown.

While the flank steak cooks, mix the pineapple juice, soy sauce, sake, garlic, and red pepper flakes in a sauce pan. Bring to a gentle boil. Mix together the cornstarch and water into a slurry and add it to the sauce, stirring constantly. Bring back to a boil to thicken, then reduce the heat to low and keep warm.

Let the beef rest for 10 minutes, then slice across the grain. Serve warm with the sauce.