Imagine a dish that combines the rich, umami flavors of Japanese cuisine with the perfect balance of tender beef and earthy mushrooms. This Teriyaki Flank Steak with Shiitakes is not just a meal – it's a culinary journey that transforms your kitchen into a gourmet restaurant. With just a few simple ingredients and some expert techniques, you'll create a show-stopping dish that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 1/4 cup teriyaki sauce
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove flank steak from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Pat the flank steak dry with paper towels to remove excess moisture, which helps achieve better searing and caramelization.
- Season both sides of the steak generously with salt and freshly ground black pepper, pressing the seasoning into the meat.
- Clean and slice shiitake mushrooms into even, thin strips to ensure uniform cooking and consistent texture.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the seasoned flank steak into the hot skillet, cooking for approximately 4-5 minutes on each side for medium-rare, or adjust cooking time based on desired doneness.
- During the last 2 minutes of cooking, add sliced shiitake mushrooms to the pan, allowing them to brown and absorb the meat's flavors.
- Pour teriyaki sauce over the steak and mushrooms during the final minute of cooking, allowing the sauce to caramelize and glaze the meat.
- Remove steak from heat and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute, ensuring a moist and tender result.
- Slice the steak against the grain into thin, diagonal strips to maximize tenderness and presentation.
- Arrange sliced steak on a serving platter, garnish with the caramelized shiitake mushrooms, and drizzle any remaining teriyaki sauce over the top.
Tips
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Moisture Management: Pat the steak completely dry before seasoning. This crucial step helps achieve that perfect golden-brown sear and prevents steaming instead of browning.
- The Right Pan Matters: Use a cast-iron skillet or heavy-bottomed pan to get an even, beautiful crust on your steak.
- Slice Smart: Always cut against the grain of the meat to guarantee maximum tenderness. Diagonal, thin slices will make each bite melt in your mouth.
- Resting is Crucial: Allow your steak to rest after cooking. This lets the juices redistribute, ensuring a moist and flavorful result every single time.
- Mushroom Magic: Don't rush the shiitake mushrooms. Let them brown slowly to develop deep, rich flavors that complement the teriyaki sauce.
- Sauce Technique: Add the teriyaki sauce in the last minute of cooking to prevent burning and create a beautiful, glossy glaze.
Nutrition Facts
Calories: 265kcal
Carbohydrates: 8g
Protein: 17g
Fat: 19g
Saturated Fat: g
Cholesterol: 40mg
