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Sake Steak

This recipe you will find very interesting. Instead of marinating the meat first, you will cook the steak until your desired doneness and then you will marinate it. However, you can also use the traditional method of marinating first. Great recipe and very easy to make. When I serve this for guests and family, everyone loves this recipe.

Ingredients:

• 1 1/2 lbs top sirloin steak, flank steak, flat iron steak or London broil
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup soy sauce
• 2 tbs sake (dry rice wine)
• 2 tbs white sugar
• 1 tsp ginger, grated
• 1 tsp minced garlic
  
• 2 tbs olive oil

Directions:

1. Remove steak from refrigerator and allow to sit at room temperature for about 1/2 hour.
2. In a large skillet, heat olive oil on medium high heat.
3. Add your steak and cook for about 6-8 minutes on one side. Turn over and cook on other side. (If it is a thick steak of at least an inch, cook for 8 minutes. If less than an inch, about 6 minutes.) If the steak is turning too brown, reduce heat. When cooking the second side, be sure to insert meat thermometer in the meat to monitor the temp.
4. Cook until temperature equals 145 degrees for medium rare. This is my favorite temperature for this recipe. It has a beautiful pink interior. You may cook longer if desired.
5. Remove from pan and let rest in a non-reactive casserole dish until the steak has cooled.
6. Mix all other ingredients in a small bowl until well combined and until sugar is dissolved. Add to steak in dish.
7. Marinate covered in the refrigerator for at least 4 hours or up to 12 hours, turning occasionally. I like to cook it in the morning and have it for dinner that evening.
8. Remove steak from marinade and slice very thinly against the grain.
9. Add the marinade ingredients to a small saucepan and cook until it comes to a boil. If you like your sauce thicker, you can add a little cornstarch that has been mixed with cold water to thicken. Serve with the sliced steak.

Comments:

 - This meat can be served cold, at room temperature or warmed in the oven before serving. It is great served cold fanned out on top of a salad.

Tips:

-  Instead of pan cooking, you may also broil or grill the steak.

- Sake and mirin can be found in the ethnic section or fresh seafood area of your grocery store.

- I  have a digital instant read thermometer which is very useful in this recipe when trying to achieve a specific temperature.

- If you marinate the meat too long after cooking, the texture of the meat turns mushy. Therefore, keep the marinating time to no more than 12 hours.

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