Teriyaki Style Balsamic Steak with Fried Rice

Teriyaki-Style Balsamic Flank Steak with Fried Rice

Description

Tender slices of grilled flank steak are paired with savory fried rice and a teriyaki-inspired 25 Star Dark Balsamic glaze. Soy sauce, fresh ginger, garlic, and honey build the savory-sweet base, while a final splash of balsamic adds bright acidity and Arbequina Extra Virgin Olive Oil gives the fried rice a smooth, flavorful finish.

Ingredients

For the Steak & Balsamic Glaze
1 flank steak, 1½–2 pounds
⅓ cup low-sodium soy sauce
¼ cup 25 Star Dark Balsamic, divided
2 tablespoons honey
1 tablespoon finely grated fresh ginger
2 cloves garlic, minced
1 tablespoon Arbequina Extra Virgin Olive Oil

For the Fried Rice
3 cups cold cooked long-grain rice, preferably refrigerated overnight
3 large eggs, lightly beaten
2 tablespoons Arbequina Extra Virgin Olive Oil, divided
1 cup frozen peas, thawed
¾ cup frozen pearl onions, thawed and halved if large
3 tablespoons low-sodium soy sauce
2 green onions, thinly sliced, optional
Freshly ground black pepper, to taste

Instructions

• In a bowl, whisk together the soy sauce, 3 tablespoons 25 Star Dark Balsamic, honey, ginger, garlic, and 1 tablespoon Arbequina Extra Virgin Olive Oil.

• Place the flank steak in a shallow nonreactive dish or resealable bag and pour the marinade over it. Turn to coat, cover, and refrigerate for 2–8 hours. Reserve the remaining 1 tablespoon 25 Star Dark Balsamic separately for finishing; do not mix it with the raw-meat marinade.

• Remove the steak from the marinade and discard all marinade that contacted the raw beef. Pat the surface of the steak lightly with paper towels to remove excess marinade, which helps prevent the honey in the marinade from scorching.

• Preheat a grill to medium-high heat and clean and oil the grates as needed. Grill the flank steak, turning once, until nicely browned and the thickest portion reaches at least 145°F on an instant-read thermometer. Begin checking after about 4–5 minutes per side, recognizing that cooking time will vary with thickness and grill temperature.

• Transfer the steak to a cutting board and let it rest for at least 3 minutes. For easier, juicier slicing, 5–10 minutes is ideal while you finish the fried rice.

• While the steak cooks and rests, heat a large wok or skillet over medium-high heat. Add 1 tablespoon Arbequina Extra Virgin Olive Oil. Pour in the eggs and stir just until softly set. Transfer the eggs to a clean plate.

• Add the remaining 1 tablespoon Arbequina Extra Virgin Olive Oil to the hot pan. Add the cold rice, breaking up any clumps, and spread it across the cooking surface. Cook for about 2 minutes before tossing, then continue stir-frying for another 2–3 minutes until hot and lightly toasted in spots.

• Add the peas and pearl onions and stir-fry for about 2 minutes, until heated through. Add the soy sauce around the edge of the hot pan and toss quickly to distribute it throughout the rice.

• Return the eggs to the pan and fold them into the rice. Add the green onions, if using, and season with black pepper to taste. Remove from the heat.

• Slice the rested flank steak thinly against the grain. Arrange it over or alongside the fried rice.

• Drizzle the reserved 1 tablespoon 25 Star Dark Balsamic lightly over the sliced steak just before serving. Serve immediately.

Chef’s Tip

Flank steak is at its best when sliced thinly against the grain, which shortens the long muscle fibers and makes each bite more tender. Because the marinade contains both honey and balsamic, remove excess marinade from the steak before grilling and use temperature—not dark exterior color—as your guide to doneness.

Flavor Variations

• Blackberry Dark Balsamic can replace 25 Star Dark Balsamic for a deeper berry-forward version.
• Espresso Dark Balsamic can replace 25 Star Dark Balsamic for a darker, roasted flavor that works especially well with beef.
• Raspberry Dark Balsamic can replace 25 Star Dark Balsamic for a brighter fruit-forward variation.
• Garlic & Roasted Chili Fused Olive Oil can replace 1 tablespoon of the Arbequina in the fried rice for savory garlic, roasted chili flavor, and just a whisper of heat.

Pairings

Serve with sesame cucumber salad, charred broccoli, sautéed bok choy, grilled asparagus, or lightly dressed Asian-style slaw. The fried rice already provides a substantial starch, so a crisp or simply cooked vegetable makes the best accompaniment.

Recipe Notes

The marinade is intentionally less sweet and salty than the original version. Low-sodium soy sauce, 2 tablespoons honey, and 3 tablespoons 25 Star Dark Balsamic provide plenty of flavor without overwhelming the beef.

Do not use marinade that has contacted raw beef as the finishing glaze. The final tablespoon of 25 Star Dark Balsamic is kept completely separate from the raw-meat marinade and added fresh after cooking.

Cold, previously cooked rice works best for fried rice because the grains are firmer and separate more readily in the hot pan. Three cups of cooked rice also gives a better balance with a 1½–2 pound flank steak than the original 2-cup quantity.

The fried rice uses Arbequina Extra Virgin Olive Oil rather than butter so the olive oil has a clear culinary role in the finished dish instead of being added only as an extra finishing ingredient.

Bring This Recipe to Life

25 Star Dark Balsamic

Arbequina Extra Virgin Olive Oil

Blackberry Dark Balsamic

Espresso Dark Balsamic

Raspberry Dark Balsamic

Garlic & Roasted Chili Fused Olive Oil