Fire up the grill for teriyaki-glazed steak

Sweet complements bitter: That’s just one of the many reasons why teriyaki is a flavour we have grown to love.

This steak needs no marinating, but be sure not to apply the glaze until the last few minutes on the grill to avoid burning/scorching.

The components can be cooked on a ridged stove-top griddle, preferably one that’s large enough to straddle two burners.

Adjust the steak cooking time as needed.

Serve with cold sesame noodles or a seaweed salad.

Prepare the gas grill for direct heat: Preheat to medium-high (400 F to 450 F). You should be able to hold your hand about six inches above the coals for three or four seconds. Have a spray water bottle at hand for taming any flames.

On the stove top, bring a large saucepan of water to a boil over high heat.

Meanwhile, peel and mince 1 teaspoon of ginger. Mince the garlic. Combine them in a small saucepan, along with the soy sauce, mirin and honey.

Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes, until reduced to about ¼ cup. Remove from the heat.

Trim the tough ends (if necessary) from the broccoli rabe. Add the vegetable to the water; cook/ blanch for two minutes, then drain in a colander and immediately drizzle with the oil. Season lightly with salt and pepper.

Peel the shallots and cut them in half. Season the steaks lightly with salt and pepper on both sides. Place the shallots, steaks and blanched broccoli rabe on the grill. Close the lid; cook the broccoli rabe for four minutes, then transfer to a platter. Sprinkle with the sesame seeds, if using.

Cook the shallots for about six minutes (lid closed), turning them over when you remove the broccoli rabe; the shallots should have some char. Transfer to a cutting board.

Close the lid and cook the steaks for a total of 7 to 10 minutes (medium-rare), turning them over when you remove the shallots. During the last three minutes the meat is on the grill, brush it with the glaze on both sides. Transfer to a cutting board.

Cut the shallots into thin slices, if desired. Cut the steak on the diagonal, against the grain, into ¼-inch slices.

Place shallots and steak on the platter or individual plates with the broccoli rabe. Serve warm. — Adapted from Better Homes and Gardens Fresh Grilling: 200 Delicious Good-for-You Seasonal Recipes (Better Homes & Gardens, $25.99)