Turn your kitchen into a Japanese steakhouse with this Teriyaki Steak Marinade.
For everyone who loves the combination of sweet and savory flavors, this teriyaki steak marinade is going to become your go-to way to prepare steak. It is so flavorful and well-balanced, and it brings the ultimate umami punch.
The word teriyaki comes from two Japanese terms: teri, which means “shine,” and yaki, which means “grilled or broiled”. In Japan’s Edo period (1603-1868), teriyaki, or cooking with a shiny glaze, was predominantly used for fish. During the Meiji era (1868-1912), Japanese cooks began to use teriyaki for other proteins, such as beef, pork, and chicken. It didn’t take long for this classic preparation with its glossy, sticky glaze to become beloved worldwide.
Teriyaki steak marinade is so simple to make. In fact, our recipe has only three steps! You probably already have most of the ingredients in your pantry (though you might need to pop out to get the fresh ginger), and all you have to do is mix them together in a bowl. The melding of soy sauce, brown sugar, Worcestershire sauce, sesame oil, garlic, and ginger creates a mouthwatering taste that just elevates your steak, whether you are marinating flank or filet mignon.
Why Marinate Your Meat
In many cases, salt and pepper are all you need to cook a perfectly delicious steak. But that said, sometimes you just crave the flavors an Asian-inspired marinade can bring to meat. Plus, if you are using a tougher cut, like flank, hanger, or skirt steaks, marinating anywhere from two to eight hours in advance of cooking will bring many advantages.
First, tenderness. The combination of marinade ingredients helps create wonderfully tender meat. Next, flavor. While minimal preparations of meat can be scrumptious, steak that’s been bathing in a marinade for several hours comes out deeply infused with that sweet/salty/umami flavor that we crave. And the last reason to marinate your meat is that the process helps the meat retain moisture, so it’s always juicy. YUM.
How Do I Store Leftovers?
Store the marinade in an airtight container in the refrigerator for up to 4 weeks or in the freezer (in a Ziploc bag) for up to 3 months.
Serving Suggestions
There are so many ways to put together a fabulous meal that stars steaks steeped in teriyaki marinade. You could do an Asian-themed dinner by pairing the steak with Shrimp Fried Rice and Bok Choy (and maybe serving Egg Drop Soup as a starter), or go a more traditional route and have teriyaki steak beside Hasselback Potatoes and Steamed Asparagus.
Just because it’s called teriyaki steak marinade doesn’t mean you can only use it with steak. I’ve drizzled this marinade over Black Bean Sliders, tossed both Vegan Meatballs and Turkey Meatballs in it (the marinade gives the meatballs an irresistible glossy sheen and marvelous flavor), and even used it as a dip for a warm vegetable platter featuring Roasted Carrots With Chardonnay , crispy Asparagus Fries, and Roasted Brussels Sprouts.
Teriyaki Steak Marinade
Ingredients
- 1/2 cup soy sauce low sodium
- 2 tablespoons water
- 3 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons sesame oil
- 4 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
- 2 tablespoons olive oil
Instructions
- In a bowl, combine all of the ingredients and mix well.
- Place your steak in a resealable bag or glass container. Pour the marinade over the steak, ensuring it is well coated. Seal or cover and refrigerate for at least 1 hour, preferably 4-6 hours.
- Remove the steak from the marinade and cook as desired. Discard the remaining marinade.
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