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Seattle-Style Steak Teriyaki
If you’ve been to Seattle, you know how dear our teriyaki is to us! The version we know in our city came to us from Japan by way of Hawaii, where the teri-yaki cooking method brought by Japanese immigrants was given some twists, and paired with a creamy salad and rice to make a plate lunch. This popular and satisfying meal is the perfect lunch or dinner, and comes together in around 30 minutes.
Shoutout to our partners!
Recipe
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 25 minutes, including resting the steak
Ingredients:
For the Teriyaki Steak:
● 1/2 cup soy sauce
● 1/2 cup water
● 1/4 cup brown sugar
● 2 tablespoons honey
● 1 tablespoon minced garlic
● 1 tablespoon minced ginger
● 1 teaspoon sesame oil
● 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
● 2 lbs tri tip, whole
● 1 tablespoon vegetable oil
● Sesame seeds, for garnish
● Green onions, thinly sliced for garnish
For the Perfect Steamed Rice:
● 2 cups short-grain Japanese rice (sushi rice)
● 2 1⁄2 cups water
For the Creamy Cabbage Slaw:
● 1⁄2 cup mayonnaise
● 1 tablespoon toasted sesame oil
● 1 tablespoon seasoned rice vinegar
● 1 teaspoon white sugar
● 1 teaspoon soy sauce or tamari
● 1⁄4 teaspoon garlic powder
● Fresh black pepper
● 1 tablespoon water
● 2 cups iceberg lettuce, cut into bite-sized pieces
● 1 cup shredded cabbage
● 1⁄4 cup shredded carrots
● 2 scallions, thinly sliced
● 1⁄4 cup chopped toasted almonds
Instructions:
1. Prepare the Teriyaki Sauce:
In a small saucepan, mix soy sauce, water, brown sugar, honey, garlic, and
ginger. Heat the mixture over medium heat until it begins to simmer.
Stir in the sesame oil. Gradually whisk in the cornstarch slurry, stirring
continuously, until the sauce thickens (about 2-3 minutes). Once thickened,
remove from heat and set aside.
2. Cook the Steak:
Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
Pat the tri-tip steak dry with paper towels and season with a little salt (the
teriyaki sauce is already quite salty).
Place the steak in the skillet and sear it on each side for about 4-5 minutes for
medium-rare, or longer depending on your preferred doneness**. Ensure to
develop a nice crust on both sides.
Remove the steak from the heat and let it rest for about 5-10 minutes. This
resting period helps the juices redistribute throughout the steak, making it
more tender and flavorful.
3. Mix the Salad:
In a small bowl combine the mayonnaise, sesame oil, rice vinegar, sugar, soy sauce or tamari, garlic powder, pepper, and water. Whisk until smooth. In a large mixing bowl combine the iceberg lettuce, cabbage, shredded carrot, and scallion. Add about half of the dressing to the lettuce mixture and toss until evenly distributed. Taste and add more dressing if desired.
4. Slice and Serve:
After resting, slice the steak against the grain into thin strips. Serve on top of
white rice, with teriyaki sauce drizzled over the top and the creamy cabbage
slaw on the side. Garnish the steak with sesame seeds and green onions.
**USDA recommends the following time and temperature
parameters: Internal temperature of 145°F with a 3-minute rest