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Teriyaki Glazed Steak with Fried Rice Waffles

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A gourmet yet approachable dish featuring juicy strip steaks glazed with a sweet-savory maple teriyaki sauce, served alongside crispy fried rice waffles for a creative twist on a classic pairing.

Ingredients

Steak

2 (12 ounce) center cut strip steaks, at room temperature

1 tablespoon canola oil

Kosher salt and pepper

Scallions, for garnish

Maple Teriyaki Glaze

1/3 cup low sodium soy sauce

2 tablespoons maple syrup

2 tablespoons mirin

1 clove garlic, minced

1/2 inch piece of ginger, minced

Fried Rice Waffles

1 tablespoon canola oil

2 scallions, sliced (white and green parts separated)

2 1/2 cups cooked white rice

1 teaspoon sesame oil

Salt and pepper

Instructions

  1. Combine soy sauce, maple syrup, mirin, garlic, and ginger in a small saucepan. Simmer over medium heat until slightly thickened, then set aside.
  2. For the rice waffles, heat canola oil in a skillet and sauté the white parts of the scallions until fragrant. Stir in cooked rice, sesame oil, salt, and pepper. Let cool slightly, then press into a preheated waffle iron until golden and crispy.
  3. Pat strip steaks dry and season with salt and pepper.
  4. Heat canola oil in a cast-iron skillet over medium-high heat. Sear steaks for 3–4 minutes per side, or until desired doneness.
  5. Brush steaks with maple teriyaki glaze, allowing it to caramelize slightly in the pan.
  6. Let steaks rest for 5 minutes before slicing.
  7. Plate steak slices with fried rice waffles, drizzle with extra glaze, and garnish with scallion greens.

Notes

Use a meat thermometer for perfect doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Press the rice mixture firmly into the waffle iron for best results.

Glaze can be made ahead and stored for up to 3 days.

Grilling is a great alternative to pan-searing.

Reheat waffles in a toaster oven or air fryer to keep them crispy.

Nutrition

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