Teriyaki Marinated Steak is an American classic, despite the name! The updated marinade is seared into the steak!
Servings: 6
Time: 20 minutes plus marinade time
Ingredients
- 1/4 cup or Mirin or Sherry
- 1/4 cup Soy Sauce
- 1/4 cup Olive Oil
- 1 to 3 (I used 3) cloves garlic, crushed and minced
- 2 tablespoons fresh ginger, finely grated
- 2 teaspoons brown sugar
- 1 teaspoon fresh, coarsely ground pepper
- 1/4 to 1/2 teaspoon sesame oil
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 beef flank, top sirloin or top round steak (about 1 1/2 pounds)
- 1 green onion, thinly sliced, optional
Directions
- In a small bowl, combine all the ingredients except steak and green onion. Add steak to a large resealable plastic bag. Add marinade ingredients. Seal and turn to coat; refrigerate for several hours or overnight, turning now & then.
- Drain and discard marinade from steak and lightly pat dry, leaving as much garlic and ginger as possible on steak. Let sit at room temperature for 30 minutes.
- Preheat grill to high, turn down to medium and add steak. Cook, turning once, over medium heat three to five minutes on the first side (until fairly charred) and two to three minutes on the second or until the desired temperature is reached.
- Alternately, broil 3 inches from the broiler unit for three to five minutes, turn and broil on the other side an additional three to five minutes or until meat reaches desired doneness.
- For medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°.
- Let stand for 15 minutes and slice thinly across the grain. Sprinkle with green onion if desired.