GRILLED TERIYAKI STEAK
Grilled teriyaki steak recipe is full of flavor from being marinated and then grilled to perfection. This easy recipe is a guaranteed hit.
Provided by Eating on a Dime
Categories Main Course
Time 5h7m
Number Of Ingredients 8
Steps:
- Whisk together all the marinade ingredients in a small bowl (all the ingredients except for the steak).
- Cover the steaks with the marinade by placing them in a storage bag or bowl. Allow the steaks to marinade for at least 4 hours but you can also marinade over night.
- Remove the steaks from your refrigerator 45-60 minutes prior to grilling to allow them to come to room temperature.
- Heat grill to 400 degrees F.
- Spray or wipe oil onto the grill grates to prevent the steaks from sticking to the grill.
- Place steaks on a hot grill and cook for 3 to 5 minutes depending on your Steak Doneness preference.
- Flip the steak over and grill for an additional 3 to 5 minutes until steak is cooked to your preference.
- Remove from the grill and allow to rest a minimum of 5 minutes before cutting or serving.
Nutrition Facts : Calories 297 kcal, Carbohydrate 23 g, Protein 34 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 798 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BEEF TERIYAKI
This is a very easy and simple recipe to make and very hearty and tasty as well!!
Provided by CORWYNN DARKHOLME
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, slice beef into very thin strips.
- In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
- In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
- Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 28.7 g, Cholesterol 32.7 mg, Fat 4.9 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 1.8 g, Sodium 569.4 mg, Sugar 3.4 g
SWEET TERIYAKI BEEF SKEWERS
A grilled and easy way to prepare a delightful beef appetizer or main meat dish! Kids love the tenderness and sweetness, as do the adults.
Provided by sheilago7
Categories 100+ Everyday Cooking Recipes
Time P1DT21m
Yield 24
Number Of Ingredients 8
Steps:
- Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
- Marinate beef in refrigerator for 24 hours.
- Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
- Thread beef slices in a zig-zag onto the skewers.
- Preheat grill for medium heat and lightly oil the grate.
- Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 15.2 g, Cholesterol 40.3 mg, Fat 7.4 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 2.3 g, Sodium 625.6 mg, Sugar 14 g
GRILLED TERIYAKI BEEF SKEWERS
These beef skewers are easy to make and even easier to eat-perfect for any party! The horseradish cream sauce pairs well with the flavorful beef. -Linda Flaherty, Lake Worth, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 kabobs (1 cup sauce).
Number Of Ingredients 7
Steps:
- Drain pineapple chunks, reserving juice. In a large bowl or shallow dish, combine teriyaki, ginger and the pineapple juice. Add beef and turn to coat. Refrigerate for up to 2 hours. Drain beef, discarding marinade., On 16 soaked wooden appetizer skewers, alternately thread beef and pineapple. On a lightly greased grill rack, cook kabobs, covered, over medium heat until beef reaches desired doneness, 6-8 minutes, turning once., In a small bowl, combine sour cream and horseradish; serve with kabobs.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 233mg sodium, Carbohydrate 7g carbohydrate (6 sugars, Fiber 0 fiber), Protein 7g protein.
GRILLED BEEF TERIYAKI
Pineapple juice and soy sauce combine to make an easy and delightful marinade in this sweet-savory recipe that's a favorite with Lou Dubrule in El Paso, Texas. TASTY TIP: For a sizzling variation on her Grilled Beef Teriyaki, Lou Dubrule suggests cutting the flank steak in cubes, then marinating and cooking on skewers. Also, the pineapple-soy sauce marinade is great on chicken, she adds
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Score surface of steak, making shallow diagonal cuts. In a bowl, combine the broth, pineapple juice, soy sauce, lemon juice, honey and ginger. , Pour 1 cup marinade into a shallow bowl large; add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning once or twice. Add onion to remaining marinade; cover and refrigerate for 4-6 hours, stirring several times., Drain and discard marinade. On a greased grill rack, grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, place onion slices on a grilling grid lightly coated with cooking oil; place on a grill rack. Grill, covered, over medium heat for 6 minutes on each side or until tender. Thinly slice steak across the grain; serve with grilled onion.
Nutrition Facts : Calories 196 calories, Fat 8 g fat (4 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 210 mg sodium, Carbohydrate 6g carbohydrate (5 g sugars, Fiber 1 g fiber), Protein 23 g protein. Diabetic Exchanges
GRILLED TERIYAKI BEEF KABOBS
Everyone loves kabobs because they're fun to make, easy to grill and delicious to eat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h35m
Yield 6
Number Of Ingredients 6
Steps:
- Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.
- Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
- Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.
Nutrition Facts : Calories 255, Carbohydrate 7 g, Cholesterol 55 mg, Fiber 2 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 820 mg
GRILLED BEEF TERIYAKI
Categories Beef
Number Of Ingredients 17
Steps:
- Place the steak on your work surface with the long side facing you. Cut the steak into 2 or 3 pieces (do 2 unless the steak is over 12 inches long, then do 3). With the knife at a 45-degree angle, cut each of those pieces into 4 or 5 slices that are about 1/2-inch thick. (If you have a subscription to the CI website, you can find pics of the cutting process here.) Add the soy sauce, mirin, canola oil, garlic, ginger, sugar, orange zest and the white parts of the scallion in a resealable plastic bag. Shake to combine. Add the meat, press out the air and seal the bag. Refrigerate for at least 30 minutes (but no more than an hour), flipping the bag every 15 minutes to make sure the marinade gets all of the meat equally. Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that's been dipped in oil and rub it over the grates). While the grill preheats make the sauce. Combine all of the ingredients in a small saucepan. Bring the mixture to a boil over medium heat, whisking occasionally, then reduce the heat to medium-low and simmer until the sauce is syrupy, about 12 minutes. The sauce should be reduced to about 1/2 cup. Transfer all but 2 tablespoons of the sauce to a small bowl and set aside for serving. Remove the meat from the marinade and pat it dry with paper towels. Place the meat on the grill and cook on the first side for about 3 minutes, or until well seared. Flip the steak and cook on the second side for 3 more minutes. Use half of the reserved 2 tablespoons of sauce to brush the top of the meat, then flip and cook for 30 seconds. Brush the second side of the meat with the remaining tablespoon of sauce, flip and cook for 30 seconds longer. Transfer the meat to a plate, tent and let rest for 5 minutes. Garnish with the green parts of the scallion and serve with the reserved sauce.
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GRILLED TERIYAKI STEAK | VALERIE'S KITCHEN
From fromvalerieskitchen.com
Reviews 4Category Main CourseCuisine JapaneseTotal Time 1 hr 25 mins
- Place steak in a gallon-sized resealable plastic storage bag. Combine Garlic Soy Marinade ingredients in a small bowl and pour over the steak. Seal the bag and refrigerate for a minimum of 1 hour or up to 6 hours.
- Cook steaks on a heated grill for approximately 7 to 10 minutes per side. The amount of time needed to cook your steak to the desired level will depend on the thickness of your cut.
- Meanwhile, whisk together all of the Teriyaki Sauce ingredients, through garlic, in a small saucepan. Place over medium heat. Whisk the cornstarch into the water until dissolved and then add the mixture to the pan. Cook, stirring until slightly thickened. Remove from heat.
- Thinly slice the steak across the grain and drizzle with some of the sauce. Sprinkle with sesame seeds and green onion and serve with remaining sauce on the side.
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- Prepare the marinade by whisking together the soy sauce, dressing, lime juice, and sesame seeds.
- While the steak is coming to room temperature, grease grill grates with non-stick spray and heat the grill to medium.
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