Tonight‘s menu is Mark‘s favorite teriyaki flank steak – proof that savory is just sugar in denial…..well, for Mark. Hmmm, will this recipe be in compliance with the new food pyramid?
And, by the way, this was a recipe that Greg loved so I always made it for him when I visited.
What’s for dinner at your place?

Teriyaki Steak
2 lb flank, sliced thinly against the grain
2 T oil
Pepper
1/2 c sugar
1/2 c light soy sauce( regular soy super salty but you can substitute)
2 T mirin
2 t cornstarch
2 t grated fresh ginger
1 minced garlic
1/8 t red pepper flakes
Sliced green onions

Pat steaks dry and season with pepper. Heat 1 tablespoon of high heat oil in a large nonstick skillet over medium high heat until smoking. Brown half the steak on both sides. Transfer steak to a bowl and repeat with remaining oil and steak. Remove and place in bowl.
Whisk soy sauce, sugar, Mirin, cornstarch, ginger, garlic, and red pepper flakes together. Add sauce to skillet and return to medium high heat. Simmer ...

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