Grilled Beef Teriyaki

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

STEAK
2 pounds sirloin steak tips, trimmed
1⁄3 cup soy sauce
1⁄4 cup mirin
2 tablespoons vegetable oil
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon sugar
1 teaspoon grated orange zest
2 scallions, whites minced and greens sliced thin on bias, separated
SAUCE
1⁄2 cup sugar
1⁄2 cup sake or vermouth
1⁄2 cup mirin
1⁄3 cup soy sauce
1 teaspoon grated fresh ginger
1 teaspoon cornstarch

Instructions

  1. FOR THE STEAK: Cut each steak with grain into 2 to 3 even pieces. Holding knife at 45-degree angle to meat, slice each piece against grain into 4 to 5 slices about 1⁄2 inch thick.
  2. Combine soy sauce, mirin, oil, garlic, ginger, sugar, orange zest, and scallion whites in bowl. Place marinade and beef in 1-gallon zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate for at least 30 minutes to 1 hour, flipping bag every 15 minutes.
    3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
  3. FOR THE SAUCE: Meanwhile, whisk all ingredients together in small saucepan, bring to simmer, and cook over medium-low heat until syrupy and reduced to 1 cup, 12 to 15 minutes. Reserve 3⁄4 cup sauce for serving.
  4. TO COOK: Clean and oil cooking grate. Remove beef from bag and pat dry with paper towels. Place beef on grill (on hot side if using charcoal) and cook (covered if using gas) until dark brown on both sides, 6 to 8 minutes, flipping halfway through cooking. Brush with 2 tablespoons sauce, flip, and cook for 30 seconds. Brush with remaining 2 tablespoons sauce, flip, and continue to cook for 30 seconds longer.
  5. Transfer meat to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Sprinkle with scallion greens and serve, passing reserved sauce separately.

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