Teriyaki Steak

  Place the steak in a shallow dish. In a small bowl, whisk 1/2 cup of the soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over the steak and turn to coat the rest of the meat. Cover and refrigerate the steak overnight. Cover and refrigerate the remaining marinade. Editor’s Tip: Don’t have overnight? Aim to marinate the steak for at least an hour. The longer, the better though.

Drain and discard the marinade. Grill the steak, covered, over medium heat or broil 3 to 4 inches from the heat for seven to nine minutes on each side or until the meat reaches your desired doneness. Let it stand for 10 minutes before slicing. Editor’s Tip: For medium-rare steak, a thermometer should read 135°F. For medium, the meat should be 140° and 145° for medium-well.

While the meat is cooking, transfer the reserved marinade to a small saucepan. Bring it to a boil and cook until the liquid is reduced by half. Set the marinade aside.

In a large skillet, heat 1 tablespoon of butter over medium-high heat. Pour the eggs into the skillet. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are completely cooked, place them on a plate. Chop the eggs into small pieces and set aside.

In the same skillet, stir-fry rice in the remaining butter over medium-high heat. Stir in the peas, onions and the remaining soy sauce.

Add the eggs back into the veggie and rice mixture and then cook and stir until everything is heated. Thinly slice the steak across the grain and serve over rice. Drizzle with the sauce mixture. Editor’s tip: Cutting the steak across the grain will help reduce chewiness.