Chucks Steak House Teriyaki Sauce Recipes

TERIYAKI STEAK

Steps:

• Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
• Preheat oven to broil OR preheat a barbecue grill.
• When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

EASIEST TERIYAKI MARINADE EVER

Steps:

• In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon. Place desired meat in the mixture. Cover, and marinate in the refrigerator at least 2 hours before grilling as desired.

CHUCK STEAK TERIYAKI

Steps:

• In a small bowl, mix all ingredients except meat.
• Pour into a large reclosable plastic bag or a shallow baking dish.
• Trim fat and slash edges of remaining fat at 1-inch intervals on meat.
• Place meat in marinade, turning to coat.
• Close bag or cover baking dish.
• Refrigerate at least 4 or up to 24 hours, turning steak over occasionally.
• Spray broiler pan with non-stick cooking spray or brush w/ oil.
• Remove meat from marinade and place on broiler pan, reserving marinade.
• Broil 4-inches from heat source for 10 minutes, basting often.
• Turn meat over w/ tongs and broil 8 minutes for rare to medium, 10-12 minutes for well done.

TERIYAKI STEAK

Steps:

• Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

STEAK TERIYAKI

Steps:

• Salt the steaks lightly on both sides to season and extract juices.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Sauté the mushrooms and shallot for about 4 to 5 minutes, until the mushrooms and well-cooked. Set aside.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Carefully place the steaks in the pan and brown on one side uncovered, about 3 to 4 minutes. Flip the steaks and brown on the other side for another 2 minutes. Reduce the heat to medium. Splash on the sake, cover the pan, and allow the steaks to cook for another 2 to 3 minutes for medium doneness. (Add a few more minutes for medium-well or well done.).
• Transfer the steaks to a plate and set aside. Add the mirin and dark soy sauce to the meat juices and sake in the pan. Cook uncovered for another 1 to 2 minutes as the meat glaze thickens (forming the teriyaki sauce). Return the steaks to the pan to coat with the sauce, about 30 seconds more on each side.
• You can either serve the steaks whole or cut them against the grain into 1/2-inch slices. Spoon over with the rest of the teriyaki sauce, the mushrooms, and the shallots. Sprinkle the sesame seeds and scallions on top and serve.