March 19th, 2010

Steak Recipe: Teriyaki Flank Steak With Green Onions

Oh, the flavors!

The colors!

Isn’t that what we all like about a great meal? A total sensory experience?

Presentation counts, man. And this one does it up right!

Check it out . . .

Teriyaki Flank Steak With Green Onions


1/2 cup soy sauce

1/3 cup sugar

2 tablespoons rice vinegar

1 tablespoon fresh ginger, grated or minced

1/4 teaspoon red pepper flakes

1 teaspoon cornstarch

1 flank steak (about 1 1/2 pounds)

2 tablespoons vegetable oil

12 green onions, cut into 1-inch lengths

2 teaspoons sesame seeds, toasted


1. Whisk soy sauce, sugar, vinegar, ginger, pepper flakes, and cornstarch in medium bowl.  (Or use a handheld blender to blend.)

2. Pat steak dry with paper towels. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and cooked to desired doneness, 4 to 6 minutes per side. Transfer to cutting board and tent with foil.

3. Add remaining oil and green onions to empty skillet and cook until lightly browned, 2 to 3 minutes; transfer to bowl. Stir soy sauce mixture and any accumulated beef juices into skillet and simmer, scraping up any browned bits, until thickened, 2 to 3 minutes. Slice beef thin on bias against grain. Transfer to bowl (or serving platter) and toss with sauce, green onions, and sesame seeds. Serve with rice.

Note: To toast sesame seeds, cook them in a dry skillet over medium heat, stirring often, until golden and fragrant, about 5 minutes.

Photo and recipe courtesy of