Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • 1/2 tsp black pepper
  • 1.5 lb flank steak

Instructions:

  1. In a small bowl or measuring cup, combine the soy sauce, brown sugar, mirin, rice vinegar, grated ginger, minced garlic, sesame oil, and pepper. Whisk until the sugar granules have completely dissolved into a smooth, glossy liquid.
  2. Place the flank steak into a Ziploc bag and pour the homemade teriyaki steak marinade over the top. Squeeze out as much air as possible to ensure the liquid is in full contact with every inch of the meat. Seal and refrigerate for at least 4 hours (or up to 12).
  3. Remove the steak from the fridge 20 minutes before cooking to take the chill off.
  4. Heat a cast iron skillet or grill to high heat. Remove steak from marinade, discarding the used liquid, and sear for 5–7 minutes per side until a deep, mahogany-colored char forms. Pull the meat at 130°F (54°C) for medium-rare.
  5. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain.