{"id":287572,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/teriyaki-steak\/"},"modified":"2024-08-15T13:15:48","modified_gmt":"2024-08-15T18:15:48","slug":"teriyaki-steak","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/teriyaki-steak\/","title":{"rendered":"Teriyaki Steak"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">If you take <\/span><span style=\"font-weight: 400;\">steak and eggs<\/span><span style=\"font-weight: 400;\"> and imagine a stir-fried, umami version, you\u2019ll end up with this teriyaki steak dish. A little sweet and plenty savory, it\u2019s the kind of dish that\u2019s simple enough to add to the weekday rotation (just make sure to plan ahead since it requires refrigerating overnight) and to impress guests.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The leading part of this dish is easily the homemade teriyaki marinade, which can rival what you\u2019d get with takeout. Plus, you get to decide the flavors that go into it. The marinade recipe is worth keeping on hand for other dishes (<\/span><span style=\"font-weight: 400;\">teriyaki chicken<\/span><span style=\"font-weight: 400;\">, anyone?).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">This version relies on <\/span><span style=\"font-weight: 400;\">frozen veggies<\/span><span style=\"font-weight: 400;\"> to cut down on prep time while introducing other textures and flavors, but there\u2019s plenty of space to improvise based on what you\u2019re craving and have in the fridge.<\/span><\/p>\n<h2>Teriyaki Steak Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2028109\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_1-scaled.jpg?fit=700%2C1024\" alt=\"Ingredients for teriyaki steak.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n\n<ul>\n<li><b>Beef flank steak<\/b><span style=\"font-weight: 400;\"><strong>:<\/strong> Beef flank steak is very lean and flavorful. While the meat can be on the tougher side, the marinade helps tenderize it. You can also try using sirloin steak or skirt steak.\u00a0<\/span><\/li>\n<li><b>Reduced-sodium soy sauce<\/b><span style=\"font-weight: 400;\"><strong>:<\/strong> Soy sauce does double duty in this dish, providing a savory umami flavor while helping tenderize the meat. We use the reduced-sodium version to keep it from being too salty.\u00a0<\/span><\/li>\n<li><b>Balsamic vinegar: <\/b><span style=\"font-weight: 400;\">The perfect marinade is all about balance, and the acid in the vinegar plays well with the soy sauce and the sweetness of the honey. It also helps tenderize the meat.\u00a0<\/span><\/li>\n<li><b>Honey: <\/b><span style=\"font-weight: 400;\">A little sweetness goes a long way. The honey will caramelize the meat during cooking, browning it and making the sides crispy (this is the Maillard reaction and it\u2019s responsible for the aromas you associate with grilled meat).<\/span><\/li>\n<li><b>Ground ginger<\/b><span style=\"font-weight: 400;\">: Ginger and soy sauce are a compelling pair. The ground ginger imparts a warm spiciness that elevates other elements in the sauce.<\/span><\/li>\n<li><b>Garlic cloves: <\/b><span style=\"font-weight: 400;\">Crushed garlic adds depth to your marinade. You\u2019ll want to crush the cloves fresh to maximize flavor.\u00a0<\/span><\/li>\n<li><b>Butter: <\/b><span style=\"font-weight: 400;\">The fat content in butter makes for creamier eggs and imparts extra flavor.<\/span><\/li>\n<li><b>Eggs<\/b><span style=\"font-weight: 400;\"><strong>:<\/strong> Eggs are part of the stir fry and a base for the steak. They offer an additional burst of protein and a rich addition to the dish.<\/span><\/li>\n<li><b>Cooked rice: <\/b>C<span style=\"font-weight: 400;\">ooled (or leftover) rice is a great cooking hack. Freshly made rice can be a little sticky and mushy when stir-fried. Cooled rice will stay together and provide a nice, neutral balance to the steak and marinade.<\/span><\/li>\n<li><b>Frozen peas: <\/b>There is no<span style=\"font-weight: 400;\">\u00a0need to thaw them. Just chuck the peas from the bag into the pan.<\/span><\/li>\n<li><b>Frozen pearl onions: <\/b><span style=\"font-weight: 400;\">Mild and tender, pearl onions pair well with peas. The benefit of buying them frozen is that no prep is required.<\/span> <span style=\"font-weight: 400;\">\u00a0You can substitute it with regular onions, if you don\u2019t have these around,<\/span><\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the marinade<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2028110\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_2-scaled.jpg?fit=700%2C1024\" alt=\"Make the marinade for teriyaki steak.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n\n<p><span style=\"font-weight: 400;\">Place the steak in a shallow dish. In a small bowl, whisk 1\/2 cup of the soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over the steak and turn to coat the rest of the meat. Cover and refrigerate the steak overnight. Cover and refrigerate the remaining marinade.<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Editor\u2019s Tip: <\/span><\/i><span style=\"font-weight: 400;\">Don\u2019t have overnight? Aim to marinate the steak for at least an hour. The longer, the better though.<\/span><\/p>\n<h3>Step 2: Grill the steak<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2028111\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_4-scaled.jpg?fit=700%2C1024\" alt=\"Marinate the steak for teriyaki steak.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Drain and discard the marinade. Grill the steak, covered, over medium heat or broil 3 to 4 inches from the heat for seven to nine minutes on each side or until the meat reaches your desired doneness. Let it stand for 10 minutes before slicing.<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Editor\u2019s Tip: <\/span><\/i><span style=\"font-weight: 400;\">For medium-rare steak, a <\/span><span style=\"font-weight: 400;\">thermometer<\/span><span style=\"font-weight: 400;\"> should read 135\u00b0F. For medium, the meat should be 140\u00b0 and 145\u00b0 for medium-well.<\/span><\/p>\n<h3>Step 3: Reduce the marinade<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2028112\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_5-scaled.jpg?fit=700%2C1024\" alt=\"Reduce the marinade for teriyaki steak.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">While the meat is cooking, transfer the reserved marinade to a small saucepan. Bring it to a boil and cook until the liquid is reduced by half. Set the marinade aside.<\/span><\/p>\n<h3>Step 4: Cook the eggs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2028113\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_6-scaled.jpg?fit=700%2C1024\" alt=\"Cook the eggs for teriyaki steak.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a large skillet, heat 1 tablespoon of butter over medium-high heat. Pour the eggs into the skillet. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are completely cooked, place them on a plate. Chop the eggs into small pieces and set aside.<\/span><\/p>\n<h3>Step 5: Stir-Fry the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2028115\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_7-scaled.jpg?fit=700%2C1024\" alt=\"Cook the veggies for teriyaki steak.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">In the same skillet, stir-fry rice in the remaining butter over medium-high heat. Stir in the peas, onions and the remaining soy sauce.<\/span><\/p>\n<h3>Step 6: Prepare to serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2028116\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_8-scaled.jpg?fit=700%2C1024\" alt=\"Mix the eggs into the veggies for teriyaki steak.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add the eggs back into the veggie and rice mixture and then cook and stir until everything is heated. Thinly slice the steak across the grain and serve over rice. Drizzle with the sauce mixture.<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Editor\u2019s tip: <\/span><\/i><span style=\"font-weight: 400;\">Cutting the steak across the grain will help reduce chewiness.\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2028117\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_9-scaled.jpg?fit=700%2C1024\" alt=\"Teriyaki steak is an easy, delicious way to make steak into a filling dinner with great flavors.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><\/p>\n\n<h2>Teriyaki Steak Variations<\/h2>\n<ul>\n<li><b>Omit the eggs<\/b><span style=\"font-weight: 400;\">: You can take out the eggs and mix just the rice and veggies, or serve with only the rice. You could also try frying the eggs instead and placing them on the steak.\u00a0<\/span><\/li>\n<li><b>Go green: <\/b><span style=\"font-weight: 400;\">Add veggies, like steamed broccoli, carrots or bell peppers, as a side. Drizzle some of the sauce over the vegetables, too.\u00a0<\/span><\/li>\n<li><b>Increase the heat: <\/b><span style=\"font-weight: 400;\">If you like a little spice, try adding red pepper flakes to the marinade. Start small and adjust to taste so it doesn\u2019t get too hot. too fast.<\/span><\/li>\n<\/ul>\n<h2>How to store teriyaki steak?<\/h2>\n<p><span style=\"font-weight: 400;\">You can store this teriyaki steak recipe in an airtight container in the fridge for three to four days. Make sure that the steak has cooled before you refrigerate it. Here are some tips on <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-reheat-steak\/\" data-name=\"www.tasteofhome.com\/article\/how-to-reheat-steak\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">how to reheat steak<\/span><\/a><span style=\"font-weight: 400;\"> the next day.<\/span><\/p>\n<h2>Can you freeze teriyaki steak?<\/h2>\n<p><span style=\"font-weight: 400;\">Yes, you can. Seal the steak in an airtight plastic bag for up to three months. But ensure that the steak has cooled before you freeze it.<\/span><\/p>\n<h2>Teriyaki Steak Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2028118\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_10-scaled.jpg?fit=700%2C1024\" alt=\"Teriyaki steak is an easy, delicious way to make steak into a filling dinner with great flavors.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you make teriyaki steak on the stove?<\/h3>\n<p><span style=\"font-weight: 400;\">Yes, you can use a cast iron skillet or frying pan to make the steak. Heat oil over high heat, then add the steak. Sear on one side for about 4 minutes (a brown crust should form) before flipping.<\/span><\/p>\n<h3>Is this dish gluten-free?<\/h3>\n<p><span style=\"font-weight: 400;\">No, but it can easily be made gluten-free. You can substitute the soy sauce with tamari sauce, a gluten-free alternative with a similar flavor profile. Keep in mind the taste may differ slightly.\u00a0<\/span><\/p>\n<h3>What kind of soy sauce should I use for teriyaki steak?<\/h3>\n<p><span style=\"font-weight: 400;\">We recommend opting for a darker soy sauce for your marinade. It has a richer, more well-rounded flavor, and is also a little sweeter and less salty than a light soy sauce. If you\u2019re looking to explore, there is a wide variety of <\/span><span style=\"font-weight: 400;\">soy sauce<\/span><span style=\"font-weight: 400;\"> options.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sweet and savory, teriyaki steak is a protein-rich addition to your weeknight meals and offers plenty of versatility depending on what&#8217;s in your fridge.<\/p>\n","protected":false},"author":7061,"featured_media":2012465,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305511,307308,304328,304292,305487,304338,304515,304041,303966,304185,304368,303887,306848,304348,304188,304268,307307,324623,304020,307325,306799,304253,304005,304560,304150,303883],"categories-v2":[308623,310825,310347,313048,308988,308984,308481,308305,310796,308992,308880,308633,308495,309467,308745,308478,309603,309000,309536,259483,310342,309177,308594,310364,313044,309594,308549,308915,309434,308476],"coauthors":[51494],"recommended_recipes":[{"post_title":"Teriyaki Meatballs","post_link":"\/recipes\/teriyaki-meatballs\/","post_image":"\/wp-content\/uploads\/2025\/01\/Teriyaki-Meatballs_EXPS_TOHD24_13380_SheriSilver_11.jpg"},{"post_title":"Teriyaki Chicken","post_link":"\/recipes\/teriyaki-chicken-2\/","post_image":"\/wp-content\/uploads\/2024\/10\/Easy-Teriyaki-Chicken_EXPS_TOHVP24_278344_MF_10_24_2.jpg"},{"post_title":"Grilled Teriyaki Chicken","post_link":"\/recipes\/grilled-teriyaki-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Grilled-Teriyaki-Chicken_EXPS_TOHD24_29066_DianaRattray_6.jpg"},{"post_title":"Teriyaki Beef Roast","post_link":"\/recipes\/teriyaki-beef-roast\/","post_image":"\/wp-content\/uploads\/2018\/05\/Teriyaki-Beef-Roast_EXPS_EDSC18_124164_C03_23_1b.jpg"},{"post_title":"Teriyaki Beef Stew","post_link":"\/recipes\/teriyaki-beef-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/Teriyaki-Beef-Stew_EXPS_SSCBZ18_90418_B08_29_9b.jpg"},{"post_title":"Grilled Teriyaki Salmon","post_link":"\/recipes\/grilled-teriyaki-salmon\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps34922__SD143206C04_03_8b.jpg"},{"post_title":"Teriyaki Beef 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Shrimp","post_link":"\/recipes\/teriyaki-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_276719_KristinaVanni_7.jpg"},{"post_title":"Teriyaki Pork","post_link":"\/recipes\/teriyaki-pork\/","post_image":"\/wp-content\/uploads\/2017\/09\/Teriyaki-Pork_exps20750_THHC1997841A07_19_1bCclone_RMS.jpg"},{"post_title":"Grilled Teriyaki Pork Tenderloin","post_link":"\/recipes\/grilled-teriyaki-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grilled-Teriyaki-Pork-Tenderloin_exps48811_SD1785605D37A_RMS.jpg"},{"post_title":"Steak Teriyaki Quesadillas","post_link":"\/recipes\/steak-teriyaki-quesadillas\/","post_image":"\/wp-content\/uploads\/2017\/09\/Steak-Teriyaki-Quesadillas_exps37493_TH1999637A05_06_4b_RMS.jpg"},{"post_title":"Teriyaki Tenderloin","post_link":"\/recipes\/teriyaki-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22434_QC10478D31A.jpg"},{"post_title":"Marinated Teriyaki Flank Steak","post_link":"\/recipes\/marinated-teriyaki-flank-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23670_LTA1132860D98.jpg"},{"post_title":"Teriyaki Chicken Sandwiches","post_link":"\/recipes\/teriyaki-chicken-sandwiches\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5271_CS1988C20.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_36913_LauraScherb_11.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/teriyaki-steak\/","name":"Teriyaki Steak","datePublished":"2018-01-01","dateModified":"2024-08-15","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_36913_LauraScherb_11.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Sweet and savory, teriyaki steak is a protein-rich addition to your weeknight meals and offers plenty of versatility depending on what's in your fridge.","recipeIngredient":["1 beef flank steak (1-1\/2 to 2 pounds)","1\/2 cup plus 1\/3 cup reduced-sodium soy sauce, divided","1\/4 cup balsamic vinegar","1\/4 cup honey","1 teaspoon ground ginger","2 garlic cloves, minced","2 tablespoons butter, divided","3 large eggs, beaten","2 cups cold cooked rice","1 cup frozen peas","3\/4 cup frozen pearl onions"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the marinade","text":"&nbsp; Place the steak in a shallow dish. In a small bowl, whisk 1\/2 cup of the soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over the steak and turn to coat the rest of the meat. Cover and refrigerate the steak overnight. Cover and refrigerate the remaining marinade. Editor\u2019s Tip: Don\u2019t have overnight? Aim to marinate the steak for at least an hour. The longer, the better though.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_2-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Grill the steak","text":"Drain and discard the marinade. Grill the steak, covered, over medium heat or broil 3 to 4 inches from the heat for seven to nine minutes on each side or until the meat reaches your desired doneness. Let it stand for 10 minutes before slicing. Editor\u2019s Tip: For medium-rare steak, a thermometer should read 135\u00b0F. For medium, the meat should be 140\u00b0 and 145\u00b0 for medium-well.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_4-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Reduce the marinade","text":"While the meat is cooking, transfer the reserved marinade to a small saucepan. Bring it to a boil and cook until the liquid is reduced by half. Set the marinade aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_5-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the eggs","text":"In a large skillet, heat 1 tablespoon of butter over medium-high heat. Pour the eggs into the skillet. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are completely cooked, place them on a plate. Chop the eggs into small pieces and set aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_6-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stir-Fry the vegetables","text":"In the same skillet, stir-fry rice in the remaining butter over medium-high heat. Stir in the peas, onions and the remaining soy sauce.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_7-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare to serve","text":"Add the eggs back into the veggie and rice mixture and then cook and stir until everything is heated. Thinly slice the steak across the grain and serve over rice. Drizzle with the sauce mixture. Editor\u2019s tip: Cutting the steak across the grain will help reduce chewiness. &nbsp;","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_36913_LauraScherb_8-scaled.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Kim Bussing"}],"nutrition":{"@type":"NutritionInformation","calories":" 408 calories","fatContent":"15g fat (7g saturated fat)","cholesterolContent":"170mg cholesterol","sodiumContent":"1572mg sodium","carbohydrateContent":"37g carbohydrate (14g sugars","fiberContent":"2g fiber)","proteinContent":"31g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7058825,"reviewCount":17,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Teriyaki Steak","description":"Check out this video for how to make Teriyaki Steak.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/LJTOxvYz\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M2S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/LJTOxvYz-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"janethil"},"reviewBody":"This was so delicious.  Will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Missakay76"},"reviewBody":"Although I didn't make the fried rice (my son has a severe egg allergy), the steak was tasty!  I especially liked the sauce, and may actually make it to put with other stuff in the future.  I paired it with an improvised egg-free \"fried rice.\"","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jalawrence08"},"reviewBody":"This is perfect! Definitely make more sauce, its so good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"This was very good.  I left out the peas, only adding pearl onions to the rice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"patticline"},"reviewBody":"I am going to try this and know I will love it...  Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jalawrence08"},"reviewBody":"This is such a good recipe! I make it all the time!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"valvilla9"},"reviewBody":"This was the best Teriyaki marinade I have ever made, and I love to try new and different versions, I've already made it twice this week because i couldn't get enough!  Be sure to save some of the sauce for dipping or drizzling over afterwards, its wonderful!  I did add a little dry mustard to mine because I love that in my teriyaki sauces.  Thanks for the recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheroliver"},"reviewBody":"I feel a little bad to review this recipe because I didn't follow the instructions exactly.  Instead of marinating it I cooked the steaks in the sauce in the crockpot for a few hours.  However, the sauce just didn't taste good to me. Way too much balsamic vinegar flavor for me, not enough sweet. Not sure if it's because of the way I cooked it or not, but don't crock pot it.  That's my advice","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fairedust43"},"reviewBody":"I used this recipe with chicken it was amazing ( I threw in some sesame seeds for flavor).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"smokingdragons"},"reviewBody":"This is so delish!!  Do make exra sauce, it's so good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LauraManning"},"reviewBody":"The ginger was a little overpowering.  I'd use 1\/2 the amount if I make this again.  The rice was rather bland, so I added some garlic and oyster sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"honey25"},"reviewBody":"Very good flavor!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mnaso88"},"reviewBody":"This was a great dish to make and eat.  My boys and I loved it.  I used Low Sodium Soy Sauce and found that it was not salty at all!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joanstevenson"},"reviewBody":"One of my hubby's favorite meals","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tara6"},"reviewBody":"<p>This has been a favourite summer barbecue recipe in our house for many years. We usually serve it with potato salad. It's amazing how good the reserved soy sauce is on potato salad!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"smokingdragons"},"reviewBody":"oops forgot the 5 stars...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gyzmo8"},"reviewBody":"Very good flavor.  Used brown rice and fresh grated ginger (doubled the amount).  Froze left overs","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Teriyaki Steak","description":"Check out this video for how to make Teriyaki Steak.","url":"http:\/\/content.jwplatform.com\/videos\/LJTOxvYz-Uot7Fvi8.mp4","duration":"2m17s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/5vvo42u5ce7ia1h4k7wcj11rd61x3u4h.jpg","advertising":"","jw_id":"LJTOxvYz","jw_url":"http:\/\/content.jwplatform.com\/videos\/LJTOxvYz-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/LJTOxvYz\/poster.jpg?width=720","jw_publish_date":"2022-09-09T00:00:00"},"rms_legacy_id":"36913","romance_copy_dek":"Sweet and savory, teriyaki steak is a protein-rich addition to your weeknight meals and offers plenty of versatility depending on what's in your fridge.","enhanced_recipe_title":"Teriyaki Steak","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 beef flank steak (1-1\/2 to 2 pounds)","IngredientText":"1 beef flank steak (1-1\/2 to 2 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup plus 1\/3 cup reduced-sodium soy sauce, divided","IngredientText":"1\/2 cup plus 1\/3 cup reduced-sodium soy sauce, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup balsamic vinegar","IngredientText":"1\/4 cup balsamic vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup honey","IngredientText":"1\/4 cup honey"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground ginger","IngredientText":"1 teaspoon ground ginger"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, divided","IngredientText":"2 tablespoons butter, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs, beaten","IngredientText":"3 large eggs, beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups cold cooked rice","IngredientText":"2 cups cold cooked rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup frozen peas","IngredientText":"1 cup frozen peas"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup frozen pearl onions","IngredientText":"3\/4 cup frozen pearl onions"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_36913_LauraScherb_11.jpg","RecipeId":36913,"AttachmentSourceId":null,"AttachmentSource":"Laura Scherb for Taste Recipes","PhotoCredit":"Teriyaki Steak Recipe photo by Laura Scherb for Taste Recipes","VideoCode":"[dam-video dam-id=\"45979\" ol-id=\"T073UOK\"]","RecipeAttachmentFileName":"EXPS_TOHD24_36913_LauraScherb_11.jpg","ContributorId":null,"Firstname":"Dan","Lastname":"Mayer","City":"Olney","StateDescription":"Illinois","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + marinating Cook: 15 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Teriyaki Steak","SubmittedTitle":"Teriyaki Steak and Fried Rice","RecipeTypeId":1,"AverageRating":4.71,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_36913_LauraScherb_9.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":15,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Teriyaki Steak","OriginalSourceProject":"Teriyaki Steak","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"My brother-in-law, Stanley, gave me this recipe more than 30 years ago. 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