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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. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


  1. 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.
  2. 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.
  3. Meanwhile, heat a lightly greased ridged grill pan over moderately high heat until just smoking.
  4. 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.
  5. With a sharp knife diagonally cut steak into 1/3-inch-thick slices and serve with vegetables over hot rice, if desired.


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