If you’ve read this blog for any amount of time, you know I LOVE Teriyaki sauce on my steaks. It’s a bit of an obsession.

When I go out to a restaurant, nine times out of ten they will not have a Teriyaki-infused steak on the menu. Nor will they have Teriyaki sauce on hand for my amusement.

This makes me bitter and forlorn.

If given a choice, I cook steaks at home where I can control the Teriyaki-ness of my steak. I’m crazy like that.

I found a wonderful recipe for a fancy Teriyaki sauce over at Cookistry.  Check it out and tell me Teriyaki on steak isn’t the best thing in the world.

I dare ya!

Photo courtesy of Cookistry.blogspot.com.

When you’re at the beach you don’t realize you’re hungry until you’ve stripped off your wet, sandy bathing suit, taken a shower and then sat down.

And then by that time, it’s too late . . . you’re RAVENOUS.

For us, the grumpies start to appear and nobody’s happy until they’ve eaten.

That’s why we like to cook in our little condo. I usually leave the beach early to get the meal rolling and then head off the “grumpies” before they appear.

See how that works?

This gorgeous photo is a steakburger meal we prepared one night. But it’s not just ANY steakburger. It’s got Vidalia (sweet) onions in the beef. And boy do they flavor that beef!

Some of us like to make them into cheese steakburgers (like the one above), but that night I preferred to make mine an onion steakburger with no bun marinaded in Teriyaki sauce. I’m crazy about the stuff. Those yummy onions mixed with the marinade brought out the amazing flavor of the burger. I just plain didn’t need a bun.

Everybody was happy because they got to make theirs however they wanted it.

And those grumpies I mentioned? They stayed far away that night. Well played, if I do say so myself.

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

Ingredients

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

Instructions

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 Mangeratrois.net.