Sliced beef with teriyaki sauce reduction and caponata

Name: Sliced beef with teriyaki sauce reduction and caponata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Beef (ribeye) 1.1 lbs; Rosemary 1 sprig; Extra virgin olive oil 1.4 tbsp; Fine salt to taste; Teriyaki sauce 1 cup; Honey 2 &frac13; tbsp; Carrots 1; Zucchini 1; Eggplant 1; Red peppers 1; Yellow peppers 1; Pine nuts 6 tbsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 ½ tbsp

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494

Calories per serving

Lactose Free

Energy Kcal 494
Carbohydrates g 23.2
of which sugars g 18.8
Protein g 33.8
Fats g 29.6
of which saturated fat g 6.36
Fiber g 3.8
Cholesterol mg 88
Sodium mg 4012

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Note + cooking of the teriyaki sauce

PRESENTATION

Tagliata di manzo with teriyaki reduction is a really good fusion of Sicilian flavors with a touch of Japanese flair. It’s honestly a delight. You start with a juicy entrecôte, grilled just enough to keep the inside tender and slightly pink—just how they love it in Italy. The quick sear? Locks in all those meaty juices. Plus, a sprinkle of fresh herbs adds a lively touch. What really makes this dish shine is the beef teriyaki sauce—a smooth, glossy glaze that brings in an agrodolce (sweet-and-sour) kick. It's reduced until a little sticky and super rich, soaking into the meat and balancing out its bold flavor. Sicily is known for mixing sweet, sour, and savory, so this dish fits right in even if the teriyaki part is a new guest at the table.

And look, pairing it with a side of caponatina gives this beef teriyaki with caponata combo a true Sicilian stamp. Caponatina is a rustic vegetable stew, typically featuring eggplant, tomatoes, and olives, cooked until everything is soft and just a bit tangy. It’s perfect with the slightly crispy beef slices and the shiny teriyaki glaze. What you get is a plate full of tastes and textures—moist beef, saucy veggies, a hint of sweetness, and just enough bite.

For those who love to experiment, swapping in agrodolce onions or even trying a chimichurri can add a unique twist. But honestly, the teriyaki reduction keeps things both new and familiar. It’s a beef teriyaki recipe that shows how Italian cuisine isn’t afraid to take a little detour now and then, especially in Sicily—where blending the old and new is part of the culinary adventure. Perfect for a dinner that feels special yet unfussy, this dish gives you that beef teriyaki dinner vibe while staying true to the heart of Italian cooking. Seriously, enjoy the delicious harmony of flavors and savor the best of both worlds with this special dish.

INGREDIENTS

494

Calories per serving

Ingredients for the meat: Beef 1.1 lbs (500 g) - (ribeye); Rosemary 1 sprig; Extra virgin olive oil 1.4 tbsp (20 g); Fine salt to taste

for the sauce: Teriyaki sauce 1 cup (250 g); Honey 2 ⅓ tbsp (50 g)

for the caponata: Carrots 1; Zucchini 1; Eggplant 1; Red peppers 1; Yellow peppers 1; Pine nuts 6 tbsp (60 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 ½ tbsp (20 g)

Preparation

How to prepare Sliced beef with teriyaki sauce reduction and caponata

To prepare the sliced beef with teriyaki sauce reduction and caponata, start by preparing the sauce. In a small pot, pour the teriyaki sauce 1 and the honey 2. Cook over very low heat for 30 minutes until the sauce has reduced by half. Meanwhile, take care of cleaning the meat: with a knife, remove the fat and nerves 3, then

cut the meat into 4 equal pieces weighing 4.6 oz each 4. In a separate baking dish, pour 2 tsp of oil 5, add some rosemary needles, and place the meat 6;

cover everything with the remaining oil 7 and the reserved rosemary needles, distributing them over the meat. Let the meat absorb the flavors well for 5-10 minutes and in the meantime, prepare the caponata 8. Wash all the vegetables under plenty of fresh running water; clean the carrots by removing the peel 9,

cut them into strips 10 and then into cubes about 0.2 inches 11. Trim the zucchini ends 12,

cut them into 0.2-inch cubes again 13, and repeat the same operation for the eggplants 14. Take the peppers and remove the top part, then with a knife remove the seeds inside 15.

Cut the peppers into strips not too thin and then into 0.2-inch cubes 16. Once you've cleaned all the vegetables, place a large non-stick pot with a drizzle of oil on the stove. Cook the carrots for 3 minutes 17 then add the zucchini and peppers 18.

cook for another 5 minutes and then add the eggplants 19 along with the pine nuts 20. Sauté for another 4-5 minutes. When the vegetables are ready, add salt and pepper to taste 21; turn off the heat and set aside.

Once the meat is well flavored, sear it on a very hot grill for 2-3 minutes on each side 22, so that it remains tender and pink inside: turn only once with kitchen tongs or spatulas for even cooking and season with salt when cooked 23. When the meat is ready, plate the caponata using a food ring mold with a diameter of 4 inches 24.

Slice the meat into 4-5 pieces about 0.8 inches thick 25, placing them on the serving plate 26; finish by removing the food ring mold and drizzling the meat with a bit of teriyaki sauce reduction and, if you like, a sprig tip of rosemary: your sliced beef with teriyaki sauce reduction and caponata is ready 24.

Storage

It is recommended to consume the sliced beef hot at the moment. You can store the caponata in the fridge in an airtight container for up to 3-4 days. Freezing is not recommended. The teriyaki sauce reduction can be stored in the fridge for 2 weeks, covered with plastic wrap.