Teriyaki Steak Recipe

• servings: 6
• active time: 20 min
• total time: 35 minutes

Ingredients

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 eggs, beaten

2 cups cold cooked rice

1 package (9 ounces) frozen peas and pearl onions

Directions

Place steak in a large resealable plastic bag. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak. Seal bag and turn to coat; 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 145°; medium, 160°; well-done, 170°). 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. Yield: 6 servings.