Teriyaki-Glazed Steak With Broccoli Rabe 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Apr 16, 2014

Sweet complements bitter: That's just one of the many reasons why teriyaki is a flavor that Americans have grown to love. This steak needs no marinating, but be sure not to apply the glaze until the last few minutes on the grill to avoid burning/scorching.

The components can be cooked on a ridged stove-top griddle, preferably one that's large enough to straddle two burners. Adjust the steak cooking time as needed.

Serve with cold sesame noodles or a seaweed salad.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1-inch piece ginger root
  • 2 cloves garlic
  • 3 tablespoons low-sodium soy sauce
  • 5 tablespoons mirin (sweet rice wine)
  • 1 tablespoon honey
  • 1 pound broccoli rabe (may substitute 4 baby bok choy)
  • 1 tablespoon toasted sesame oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 large shallots
  • 1 1/2 to 1 3/4 pounds boneless chuck steaks (4 individual steaks or 2 larger steaks, cut in half)
  • 1 teaspoon roasted sesame seeds (optional)


Prepare the gas grill for direct heat: Preheat to medium-high (400 to 450 degrees). You should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have a spray water bottle at hand for taming any flames.

On the stove top, bring a large saucepan of water to a boil over high heat.

Meanwhile, peel and mince 1 teaspoon of ginger. Mince the garlic. Combine them in a small saucepan, along with the soy sauce, mirin and honey. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes, until reduced to about 1/4 cup. Remove from the heat.

Trim the tough ends (if necessary) from the broccoli rabe. Add the vegetable to the water; cook/blanch for 2 minutes, then drain in a colander and immediately drizzle with the oil. Season lightly with salt and pepper.

Peel the shallots and cut them in half. Season the steaks lightly with salt and pepper on both sides. Place the shallots, steaks and blanched broccoli rabe on the grill. Close the lid; cook the broccoli rabe for 4 minutes, then transfer to a platter. Sprinkle with the sesame seeds, if using.

Cook the shallots for about 6 minutes (lid closed), turning them over when you remove the broccoli rabe; the shallots should have some char. Transfer to a cutting board.

Close the lid and cook the steaks for a total of 7 to 10 minutes (medium-rare), turning them over when you remove the shallots. During the last 3 minutes the meat is on the grill, brush it with the glaze on both sides. Transfer to a cutting board.

Cut the shallots into thin slices, if desired. Cut the steak on the diagonal, against the grain, into 1/4-inch slices. Place shallots and steak on the platter or individual plates with the broccoli rabe. Serve warm.

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Recipe Source

Adapted from “Better Homes and Gardens Fresh Grilling: 200 Delicious Good-for-You Seasonal Recipes” (Better Homes & Gardens, 2014).

Tested by Bonnie S. Benwick.

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