Seattle-Style Steak Teriyaki 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. 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