Teriyaki-Ginger Skillet Steak

If you like steak recipes that can be cooked indoors with cast iron cooking, check this one out. I used sirloin for the recipe because it was so much cheaper than T-bone, ribeye, or Porterhouse. Sirloin is also usually a lot leaner than the other cuts mentioned. This brings up another point about sirloin steaks. They can sometimes be tough, so I usually use a steak marinade in order to help tenderize them, as I did in this case. You’ll need a sirloin steak that weighs about a pound. Actually, the one I used for this recipe weighed 1.25 pounds. The steak needs to be about one-half inch thick, too. First, rinse the steak under cool water and pat it dry. Next, sprinkle the meat with unseasoned meat tenderizer and rub the tenderizer into the beef. Pour 1 teaspoon balsamic vinegar on the steak and rub it in, too. Repeat this process for the other side of the steak. Starting on the long side of the steak, roll it up as tightly as possible. Slice through the “steak roll” at one-inch intervals, across the grain of the meat, in order to make strips. Place the strips of steak in a gallon re-closable food bag and make the steak marinade.

What you’ll need:

¼ cup teriyaki sauce

¼ cup red wine

1 tablespoon oil

1 teaspoon chopped ginger

1 teaspoon minced garlic

2 or 3 green onions, sliced thinly

Directions: Combine all ingredients in a microwave-proof bowl and heat until onions and garlic are aromatic. Cool and pour over steak in the plastic bag. Place steak and steak marinade in the fridge and marinate for several hours. Sometimes I marinate steaks overnight.

When you’re ready to cook the steaks, remove the strips from the bag and place them on thick paper towels. You want the steak strips to be as dry as possible. While the steak strips are drying, prepare the pan. I use a cast iron skillet, or cast iron frying pan, for this recipe because cast iron cookware really browns the beef nicely.

Add a tablespoon of oil to the pan and heat it until very hot. The burner should be on the medium-high setting. Add the steal strips and brown both sides quickly. Remove from pan and place on a plate or platter.

Add one teaspoon butter to pan and lower heat to medium. Add two chopped green onions and cook until almost soft. Add ¼ cup red wine and deglaze pan. Spoon pan liquid over steak strips.