Teriyaki steak is not a throw together meal. it does take a little forethought and time to prepare, but the results are usually spectacular. A well thought out marinade, done not too long, a properly cooked steak, and a delicious glaze all combine to transform an ordinary steak into a truly great meal. It works particularly well with top sirloin steaks and as in this recipe with the Tri-tip top sirloin.
Ingredients for Teriyaki Steak
For the Marinade:
- 1 cup Soy sauce
- 3 -4 Tbs garlic salt
- 3 -4 Tbs fresh cracked pepper
- ¼ cup Turbinado sugar (sugar in the raw)
- 1 tsp ground ginger (optional)
For the glaze:
- 2 Tbs soy sauce
- ¼ – 1 cup dark brown sugar
- ½ tsp ground ginger (optional)
Directions for Teriyaki Steak
For the Marinade:
When I put meat into marinade I like to “Jaccard” the meat ( by piercing with a fork to help break up the connective tissue and allowing the marinade to penetrate the meat).
Find a pan that will hold all the meat in a single layer. Pour the soy sauce into the pan, if using the ginger add in and stir to combine, place the steaks in and then turn so that both sides are wet. Sprinkle the top with the garlic salt, pepper and ½ the sugar. Allow to sit for about half an hour, then turn and season the other side. Marinate for another half an hour, then turn and rotate sides soaking in the marinade every hour. Marinate for 4 – 5 hours.
You can also use a large plastic storage bag to marinate the meat just be sure to rotate every hour or so and be sure to have it on a plate or dish to guard against leaking.
For the Glaze:
Put ingredients into a small sauce pot and on low heat melt the sugar and stir to combine. You want a very thick sauce , if it looks to thin add more sugar until you have the consistency you want. Keep warm.
Cook the steak in any manner you are comfortable with either grilling or under a broiler. Cook to your desired amount of doneness. Remove from the grill if using a larger piece of meat allow to rest for 10- 15 minutes, Individual steaks can be serve almost right away.
Once the steak is removed from the grill baste the top with the glaze and serve the extra glaze in a sauce boat on the side.
Here are a few items to help make this recipe:
Good Cook Classic Set of 2 Pastry / Basting Brush
Cuisinart CGS-5014 14-Piece Deluxe Stainless-Steel Grill Set
Cuisinart 735-16OP Chef’s Classic Stainless 1-Quart Pour Saucier
Now this is a recipe I can sink my teeth into! Cooked to perfection a 5 paw effort.
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