Matt is my oldest child and is pretty much a carnivore through and through. Sometimes he will eat a little lettuce with his ranch dressing so that he can get his vegetables for the week.
One of my fondest memories is of Matt and his friend, Bryan, sitting in our driveway with a hibachi, grilling teriyaki steaks and eating Butterfingers. They were about 13 or 14 when they started this ritual and it was really funny to watch them preparing for their meal. A steak, a bottle of teriyaki sauce, a few dozen butterfingers, and they were good to go. The steaks were marinated for a few hours in the teriyaki sauce then grilled on the hibachi.
One of my nephews was over at my house one day when Matt was doing his teriyaki steak ritual. I remember the longing look on his face to be old enough to do the same thing. The following year, on his birthday, I gave him a steak, a bottle of teriyaki sauce, and some Butterfingers. It was a great moment to watch his face when he realized why I had given him that strange little gift.
We always know that Matt is going to ask for steak for his birthday dinner. I don’t think that he has ever asked for anything other than steak except that in the last few years he has added crab legs to his request. Sometimes I oblige and sometimes I don’t when it comes to that pricey little addition. And yes, he still loves teriyaki. As a matter of fact, he has come to love Asian flavors more than any other flavor and thinks sushi is nectar of the gods.
Matt has also come to enjoy teriyaki steak bowls over the past few years, which makes it really convenient for this post! In this recipe for teriyaki steak, I chose to use a premade teriyaki sauce; not my own recipe. The more I looked around for a good recipe, the more territorial I found teriyaki recipes to be. It seems that people are VERY opinionated and protective about their teriyaki preferences. Sheesh. They can get down right mean in their comments about the ‘authenticity’ of a particular recipe. One of poor Paula Deen’s recipes pretty much got eviscerated by the commentors, or maybe I should say the commentors eviscerated each other in their verbal assaults over naming rights. Call me a chicken, but for now I am not “putting myself out there” beyond saying that the sauce I chose to use is Soy Vay, a collaborative commercial sauce from a married couple of mixed heritage — the husband is Jewish and the wife is Chinese. Top that.
The steak can be marinated whole and cooked on a grill, as Matt used to eat it, or it can be sliced thin, marinated, and stir fried or cooked on skewers and used in your favorite Asian-style teriyaki meal. I used a somewhat lazy approach to cooking, which was a cross between using a grill pan and a wok. I was short on time and energy, so I cooked the steak inside on a grill pan, sliced it, then added it to some stir-fried vegetables and cooked for 2-3 more minutes with a little more teriyaki sauce.
Choose your favorite teriyaki sauce; store-bought or homemade. I bow in humble apology to the teriyaki gods because the teriyaki sauce I chose does not use mirin and sake in its sauce, therefore, it is not truly authentic. But, I’m a white girl from America…
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