- 1 1⁄2 lbs sirloin steaks (about 1- 1 1/4-inch thick)
- salt (to lightly coat both sides of the steaks)
- 3 tablespoons vegetable oil
- 8 ounces cremini mushrooms, sliced
- 1 shallot, thinly sliced
- 1⁄3 cup sake
- 3 tablespoons mirin
- 2 tablespoons dark soy sauce
- 1 scallion, thinly sliced for garnish
- 1 teaspoon white sesame seeds
- Salt the steaks lightly on both sides to season and extract juices.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Sauté the mushrooms and shallot for about 4 to 5 minutes, until the mushrooms and well-cooked. Set aside.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Carefully place the steaks in the pan and brown on one side uncovered, about 3 to 4 minutes. Flip the steaks and brown on the other side for another 2 minutes. Reduce the heat to medium. Splash on the sake, cover the pan, and allow the steaks to cook for another 2 to 3 minutes for medium doneness. (Add a few more minutes for medium-well or well done.).
- Transfer the steaks to a plate and set aside. Add the mirin and dark soy sauce to the meat juices and sake in the pan. Cook uncovered for another 1 to 2 minutes as the meat glaze thickens (forming the teriyaki sauce). Return the steaks to the pan to coat with the sauce, about 30 seconds more on each side.
- You can either serve the steaks whole or cut them against the grain into 1/2-inch slices. Spoon over with the rest of the teriyaki sauce, the mushrooms, and the shallots. Sprinkle the sesame seeds and scallions on top and serve.