This a super quick, super simple recipe for homemade teriyaki. We are busy today around the house and this is an easy meal that everyone loves, so perfect all around. I’m taking a break from my cleaning frenzy to make the marinade. At the end of the day a quick trip to the grill and a mashing of potatoes, and our dinner will be complete!
We’ll get the potatoes going before lighting the grill since we are using the gas grill tonight. If Jason was barbecuing with charcoal I would probably start them at the same time he was lighting the coals. The potatoes will keep warm on the stove for 15-20 minutes easily, so I try to make sure they are finished ahead of the steak. And if for some reason they do cool off a little too much a low flame and a splash of milk while they reheat will bring them back to temp nicely. They actually reheat very well that way if you happen to have enough leftover for another meal.
I like to use my enameled cast iron pot from Le Creuset which retains heat and will keep them warm on the stove until the meat is ready. I’ve had this pot for years, well before we were married. I remember when I asked Jason for it for Christmas he said, “What is a Dutch Oven?”. By the time our 6th wedding anniversary rolled around he knew and got me a 9 quart size for our “iron” anniversary! Just like this little 4.5 quart gem, I use it all the time. They are legacy kitchen tools that will last beyond our lifetimes, hopefully one of our sons will want them.
Teriyaki Flank Steak
- 1 Flank Steak 1.5-2 lbs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 lemon, juiced about 2 tbsp
- 1 tbsp ginger, minced
- 2 cloves garlic, pressed
- Whisk together soy sauce, brown sugar, lemon juice, ginger, and garlic in small bowl.
- Pour over meat, making sure to over both sides of meat with marinade.
- Cover with plastic wrap and refrigerate for 3-4 hours, flipping meat once or twice to ensure even seasoning of meat.
- Grill steak over direct heat for 10-15 minutes depending on how well done you like your steak. Allow to rest for 3 minutes before slicing.
Mashed Red Potatoes
- 2 lbs small red potatoes
- 3 tbsp unsalted butter
- 3 tbsp sour cream
- 1/4 cup green onion diced
- salt and pepper to taste
- Scrub potatoes and place in large pot covered with water, bring to a boil. Boil gently until potatoes are pierced easily with a knife, about 30 minutes.
- Drain well, you do not want any water left in the pot.
- Mash potatoes with hand masher. Add butter and continue mashing until they are relatively smooth.
- Add sour cream and stir to combine. Season with kosher salt and fresh ground pepper to taste. If the potatoes seem to dry you can add a splash of milk.
- Add green onion, give a final stir to combine and serve warm.
- We usually have leftovers, and these reheat well. Put them in a saucepan with a little milk and stir frequently.