Beef
Teriyaki Steak
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
Directions
- 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.
- Teriyaki Steak 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.