Grilled Steak with Teriyaki Mushrooms
Elevate your grilling game with this mouthwatering Grilled Steak with Teriyaki Mushrooms recipe, a perfect fusion of smoky char and bold umami flavors. Featuring tender ribeye steaks seasoned to perfection and grilled to your preferred doneness, this dish is crowned with sautéed cremini mushrooms coated in a luscious homemade teriyaki sauce. A harmonious blend of soy sauce, mirin, garlic, and a hint of brown sugar gives the mushrooms an irresistible sweet-savory glaze, complete with a velvety thickness thanks to a cornstarch slurry. Finished with fresh green onions and optional sesame seeds for a touch of brightness and crunch, this restaurant-quality steak dinner is ready in just 35 minutes and ideal for date nights or impressing guests. Pair it with steamed rice or grilled vegetables for an unforgettable dining experience that's brimming with flavor.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Ribeye steak (or steak cut of choice)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 cups (sliced) Button or cremini mushrooms
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 teaspoon Sesame oil
- 1 tablespoon Brown sugar
- 2 cloves, minced Garlic
- 1 teaspoon Cornstarch
- 2 teaspoons Water
- 2 stalks, thinly sliced Green onions
- 1 teaspoon (optional) Sesame seeds
Instructions
Preheat your grill or a grill pan to medium-high heat.
Pat the steaks dry with paper towels. Brush them with 1 tablespoon of olive oil, then season them with salt, black pepper, and garlic powder on both sides.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes, or until softened and golden brown.
Meanwhile, in a small bowl, whisk together the soy sauce, mirin, sesame oil, brown sugar, and minced garlic.
Pour the sauce mixture over the mushrooms in the skillet, stirring to combine. Cook for another 2-3 minutes until heated through.
In a separate small bowl, mix the cornstarch and water until smooth. Add this slurry to the skillet with the mushrooms and sauce. Stir constantly until the sauce thickens slightly, about 1-2 minutes. Remove from heat and set aside.
Grill the steaks for approximately 4-5 minutes per side for medium-rare, or adjust cook time to your preferred doneness level. Use a meat thermometer to ensure the steaks reach your desired internal temperature (e.g., 130°F for medium-rare).
Remove the steaks from the grill and let them rest for 5 minutes to retain juices.
Plate each steak and generously spoon the teriyaki mushrooms over the top.
Garnish with sliced green onions and sesame seeds (if using). Serve immediately.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 25.0 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 136 mg | 10% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2560 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
