Teriyaki Style Balsamic Steak with Fried Rice

Description

A bold, balsamic-driven take on teriyaki steak. A dark balsamic marinade builds deep savory-sweet flavor directly into the meat, while a second finishing drizzle keeps the final dish bright and balanced. Served over fried rice finished with Arbequina olive oil for a smoother, more rounded finish.

Recipe Overview

Servings: 6
Prep Time: 20 minutes (plus marinating)
Cook Time: 15 minutes

Ingredients

1 beef flank steak (1½–2 pounds)
½ cup soy sauce
¼ cup 25-Star Dark Classic Balsamic Vinegar
¼ cup honey
1 teaspoon ground ginger
2 garlic cloves, minced

2 tablespoons butter, divided
3 large eggs, beaten
2 cups cold cooked rice
1 cup frozen peas
¾ cup frozen pearl onions
⅓ cup soy sauce
1 tablespoon Arbequina Extra Virgin Olive Oil
Pinch of sea salt (for finishing)

Instructions

• Place steak in a shallow dish. In a bowl, whisk together soy sauce, Dark Classic Balsamic, honey, ginger, and garlic.

• Reserve about one-third of the marinade separately for the glaze. Pour remaining marinade over steak and coat thoroughly. Cover and refrigerate overnight if possible.

• Remove steak from marinade and discard used marinade. Lightly pat dry and season with a small pinch of salt before cooking to reinforce the savory base layer.

• Grill or broil steak for 7–9 minutes per side until desired doneness. Let rest 10 minutes before slicing thinly against the grain.

• While steak cooks, transfer reserved marinade to a saucepan. Bring to a boil and reduce by about half until thickened into a glossy glaze.

• In a skillet, melt 1 tablespoon butter over medium-high heat. Add eggs and cook until just set. Remove and chop lightly.

• Add remaining butter and Arbequina olive oil to the skillet. Stir-fry rice, peas, onions, and soy sauce until heated through.

• Return eggs to the skillet and mix gently into the rice.

• Plate fried rice, top with sliced steak, and drizzle generously with the warm balsamic glaze.

• Finish with a second light drizzle of fresh balsamic just before serving for brightness and layered balance.

Chef’s Tip

The signature move here is the double balsamic finish — one layer reduced into the glaze for depth, and another added fresh at the end for brightness and contrast.

Flavor Variations

• Blackberry Dark Balsamic for a deeper fruit-forward glaze
• Espresso Dark Balsamic for more savory depth and richness
• Raspberry Dark Balsamic for a slightly brighter sweet-tart finish
• Add extra Arbequina olive oil to the rice for a softer, silkier texture

Pairings

Pairs well with grilled vegetables, sautéed greens, cucumber salad, or lightly charred broccoli.

Recipe Notes

Cold rice creates the best fried rice texture. Overnight marinating delivers the strongest flavor, but even a shorter marinade still produces excellent results.