Teriyaki Steak and Sesame Noodles
- 1 pound skirt steak, or steak of your choice
- 2 tablespoons cooking oil
- 1½ tablespoons unsalted butter
- 1 minced shallot
- 2 minced cloves garlic
- 1 cup balsamic vinegar
- 2 teaspoons sugar
- ¼ cup beef, chicken or vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1. To make the teriyaki sauce, melt the butter in a saucepot over medium low heat. When it starts to bubble, add the shallots and garlic and cook for 3 minutes or until soft, watching to make sure they don't burn.
- 2. Pour in the vinegar and bring to a boil. Turn heat down to medium low and simmer uncovered for 15 minutes or until reduced by half. It should be thick, glossy and coat the back of a spoon.
- 3. Add the sugar, stock, soy sauce and mirin, stir well and bring back to a boil. Then turn the heat down to low and simmer for 5 minutes. Let cool and reserve ½ cup sauce for marinating and ¼ cup for serving.
- 4. Place the steak and ½ cup sauce into a large sealable plastic bag. Marinate 2 hours or overnight in the refrigerator.
- 5. Thirty minutes before grilling, remove the steak from the fridge and let it sit at room temperature. Discard the marinade and pat the steak very dry with paper towels.
- 6. Preheat grill to high, or set a large frying pan over high heat on the stove and add oil when very hot.
- 7. Grill steak for 3-5 minutes on each side for medium rare. Let steak rest for 5 minutes and the slice across the grain. Serve with reserved ¼ cup marinade to pour over the meat.