Steak Teriyaki with Cilantro and Chili Recipe

Prep Time Cook Time Serves
24h10m 10m 2

Doesn’t get more classic than steak teriyaki. This is a great recipe for more reasonably priced cuts of beef such as flank steak. Marinating the meat for a day helps to tenderize it and so these cuts work well, but of course it also works for other cuts of beef too.


For the marinade:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons sherry
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, minced
  • 1 pound flank steak (or sirloin)
  • 1 red chili, deseeded and finely chopped
  • 2 tablespoons chopped fresh cilantro


In a dish (or ziploc plastic bag) large enough to hold the steak, combine the marinade ingredients. Add the steak and turn to coat it completely. Transfer to the refrigerator and marinate overnight, or for at least 3 hours.

Remove the steak from the marinade and pat dry with a paper towel. Preheat a large skillet over high heat until very hot. Add the steak and cook until browned on one side, about 4 minutes. Flip the steak and sear on the other side until cooked to your liking, about 4 minutes more for medium rare, depending on the thickness of your steak. (If you are using a thicker cut, you can transfer the steak to a 350˚oven to finish cooking). Remove the steak from the skillet and place on a cutting board to rest for 5-10 minutes.

Once rested, slice the steak in thin slices against the grain. Top with the chopped chili and cilantro to garnish and serve immediately.

Watch Sarah make the steak teriyaki below!


If you would like to create a sauce for your steak, you can boil the marinade (after you have removed the steak) in a small saucepan until it has reduced and is thicker in consistency. Serve alongside your cooked steak for extra flavor.

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