Seattle-Style Steak Teriyaki
If you’ve been to Seattle, you know how dear our teriyaki is to us! The version we know in our city came to us from Japan by way of Hawaii, where the teri-yaki cooking method brought by Japanese immigrants was given some twists, and paired with a creamy salad and rice to make a plate lunch. This popular and satisfying meal is the perfect lunch or dinner, and comes together in around 30 minutes.
Seattle-Style Steak Teriyaki
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes (including resting the steak)
Ingredients:
- For the Teriyaki Steak:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp sesame oil
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 lbs tri tip, whole
- 1 tbsp vegetable oil
- Sesame seeds, for garnish
- Green onions, thinly sliced, for garnish
- For the Perfect Steamed Rice:
- 2 cups short-grain Japanese rice (sushi rice)
- 2 1/2 cups water
- For the Creamy Cabbage Slaw:
- 1/2 cup mayonnaise
- 1 tbsp toasted sesame oil
- 1 tbsp seasoned rice vinegar
- 1 tsp white sugar
- 1 tsp soy sauce or tamari
- 1/4 tsp garlic powder
- Fresh black pepper
- 1 tbsp water
- 2 cups iceberg lettuce, cut into bite-sized pieces
- 1 cup shredded cabbage
- 1/4 cup shredded carrots
- 2 scallions, thinly sliced
- 1/4 cup chopped toasted almonds
Instructions:
- Prepare the Teriyaki Sauce: In a small saucepan, mix soy sauce, water, brown sugar, honey, garlic, and ginger. Heat over medium until it simmers. Stir in sesame oil. Whisk in cornstarch slurry, stirring until the sauce thickens (2–3 minutes). Remove from heat and set aside.
- Cook the Steak: Heat vegetable oil in a large skillet or grill pan over medium-high heat. Pat tri-tip dry, season lightly with salt, and sear for 4–5 minutes per side for medium-rare (or longer for desired doneness**). Rest steak 5–10 minutes before slicing.
- Mix the Salad: Whisk mayonnaise, sesame oil, rice vinegar, sugar, soy sauce, garlic powder, pepper, and water. Toss lettuce, cabbage, carrot, and scallion with half the dressing. Add more if desired. Sprinkle with toasted almonds.
- Slice and Serve: Slice steak thinly against the grain. Serve over steamed rice with teriyaki sauce drizzled on top and creamy slaw on the side. Garnish with sesame seeds and green onions.
**USDA recommends cooking beef to an internal temperature of 145°F with a 3-minute rest.
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