teriyaki steak marinade recipe

Written ByJenny Smyth Posted on
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The Best teriyaki steak marinade recipe

I’ve been making this teriyaki steak marinade recipe for years, and it’s always a hit with my family. The combination of soy sauce, sake, and sugar creates a rich and savory flavor that’s perfect for grilling or pan-frying.

I love how easy it is to prepare – just mix all the ingredients together and let the steak sit in the marinade for at least 30 minutes. It’s a great way to add some excitement to a weeknight dinner or special occasion.

My kids especially love it when I serve it with steamed vegetables or a side of rice. Plus, it’s a relatively healthy option compared to some other marinades out there.

The key to making a great teriyaki marinade is to use high-quality ingredients and not to overdo it on the sugar – you want to balance out the flavors so that the soy sauce takes center stage. This recipe makes about 1 cup of marinade, which is enough for 2-3 pounds of steak, depending on how thickly you slice it.

I like to make a double batch so I have some extra on hand for future meals. Once you’ve mixed everything together, you can store it in an airtight container in the fridge for up to 2 weeks – just give it a good stir before using it again.

One thing I’ve noticed is that the longer you marinate the steak, the more intense the flavor becomes – so feel free to let it sit for several hours or even overnight if you have time.

Teriyaki Steak Marinade

4.8 from 1994 votes

This savory and sweet teriyaki marinade transforms flank or sirloin steak into a flavorful main dish. The combination of soy sauce, mirin, and ginger creates a glossy glaze that caramelizes beautifully on the grill or in a hot skillet.

Prep Time10 mins
Cook Time12 mins
Resting Time0 mins
Total Time2 hrs 22 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Marinade

1/2 cup soy sauce
1/4 cup mirin
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1 teaspoon rice vinegar
1/4 teaspoon black pepper

For the Steak

1.5 pounds flank steak or sirloin steak, about 1 inch thick
1 tablespoon vegetable oil for cooking
Sliced green onions and sesame seeds for garnish

👨‍🍳Directions

1In a mixing bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper until the sugar is fully dissolved.
2Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring the meat is completely coated.
3Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
4Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which promotes even cooking.
5Preheat a grill to medium-high heat (about 450°F) or heat a cast iron skillet over medium-high heat for 3 minutes.
6Add vegetable oil to the skillet if using, and swirl to coat the surface.
7Remove the steak from the marinade and let any excess drip off.
8Place the steak on the grill or in the hot skillet and cook for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 130°F to 135°F.
9The exterior should be deeply browned and slightly charred.
10Transfer the steak to a cutting board and let it rest for 5 minutes.
11Slice the steak against the grain into thin strips, then garnish with sliced green onions and sesame seeds before serving.

🔧Equipment

Mixing bowl
Whisk
Resealable plastic bag or shallow dish
Grill or cast iron skillet
Tongs
Instant read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 9g🥩Protein: 30g

📝Notes

For a thicker glaze, simmer the leftover marinade in a small saucepan for 3 to 4 minutes until slightly reduced. Do not reuse the raw marinade without boiling it first.

Watch Video Of How Teriyaki Steak Marinade Works

This teriyaki steak marinade is a reliable recipe that always delivers great results. I keep the leftovers in an airtight container in the fridge for up to three days, and the steak tastes just as good the next day sliced cold over a salad or reheated in a skillet.

To reheat, I warm it gently in a pan with a splash of water or extra soy sauce to keep it from drying out. For serving, I like to slice the steak thinly and serve it over a bowl of steamed jasmine rice with a drizzle of the pan juices.

It also works well in lettuce wraps or as a filling for tacos with some pickled onions and avocado. This recipe is always a good idea for family gatherings because it is simple to make, pleases almost everyone, and looks impressive on the table.

I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Teriyaki Steak Marinade

What is teriyaki sauce made of?

Teriyaki sauce is typically made from soy sauce, sake, mirin (a sweet Japanese cooking wine), and sugar.

Can I use store-bought teriyaki sauce instead?

While store-bought teriyaki sauce can be convenient, homemade teriyaki sauce has a more complex and nuanced flavor profile.

How long does the marinade need to sit before cooking?

The longer the steak sits in the marinade, the more intense the flavor becomes.

Can I marinate for too long?

No, marinating too long can result in an overpowered flavor.

What type of steak works best with this recipe?

Sirloin or ribeye work best with this marinade.

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