Name: Teriyaki Skirt Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 1/2 pounds skirt or flank steak; 1 cup sesame teriyaki sauce; 2 tablespoons extra virgin olive oil; 1 medium onion; 1 8-ounce carton sliced mushrooms; Optional white rice

Teriyaki Skirt Steak

Quick and easy, family favorite dinner. I love how quick this steak cooks up with just a simple marinade.

If you can’t find skirt steak, use any quick cooking beef. In Israel, follow our Hebrew English Meat Guide For Israel to find the best cut.

Teriyaki Skirt Steak

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

2 1/2 pounds skirt or flank steak
1 cup sesame teriyaki sauce
2 tablespoons extra virgin olive oil
1 medium onion
1 8-ounce carton sliced mushrooms
Optional white rice

Instructions

Cut the steak crosswise into 2 to 4 pieces and place in a bowl. Pour teriyaki sauce over the steak, turning to coat well. Set aside.
In a medium skillet, heat oil over medium-high heat. Chop onion. Add onions and mushrooms, and saute for 8 to 10 minutes or until softened.
Meanwhile, heat a lightly greased ridged grill pan over moderately high heat until just smoking.
Remove steak from marinade and grill 3 minutes on each side for medium-rare meat. (Alternatively, broil steak on rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes.
With a sharp knife diagonally cut steak into 1/3-inch-thick slices and serve with vegetables over hot rice, if desired.

Tips

To cut down on those dirty dishes, start with a pan that can go from the stove top straight to the broiler.
Contributed by: Quick & Kosher, JAMIE GELLER