Charcoal-Grilled Beef Teriyaki

Published May 1, 2009. From Cook's Illustrated.

Why this recipe works:

For a juicy, charred teriyaki steak recipe embellished by a well-balanced, sweet-and-savory glaze, we decided to use inexpensive steak tips, which became very tender when marinated. For a thick sauce that didn’t take an hour on top of the stove, we added cornstarch to sake, mirin, soy sauce,… read more

For a juicy, charred teriyaki steak recipe embellished by a well-balanced, sweet-and-savory glaze, we decided to use inexpensive steak tips, which became very tender when marinated. For a thick sauce that didn’t take an hour on top of the stove, we added cornstarch to sake, mirin, soy sauce, and sugar. It took only 15 minutes of cooking to give the Teriyaki sauce a nice, syrupy texture.

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Serves 4

If you can’t find flap meat, flank steak is a good alternative. We prefer sake in the sauce, but vermouth may be substituted in a pinch. Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in Asian markets and the international section of most supermarkets. Alternatively, substitute ¼ cup vermouth or sake and 2 teaspoons sugar for every ¼ cup mirin. If desired, low-sodium soy sauce can be used in place of regular soy. Serve the beef with steamed rice, preferably short-grain.

Ingredients

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