Steak Teriyaki for Two
PUBLISHED AUGUST/SEPTEMBER 2017
The key to this Japanese American favorite? Make your own teriyaki sauce.
WHY THIS RECIPE WORKS
We cut a 1-pound steak into two portions so that it would cook more quickly. We then built a pan sauce from the tasty browned bits left in the skillet after cooking the steaks; this fond gave the sauce a meaty boost. Using a nonstick skille...