TERIYAKI BARBECUE BEEF
Enjoy this skillet dinner made using beef, noodles and veggies flavored with barbecue sauce and teriyaki baste and glaze - a delicious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Place beef in shallow glass or plastic dish. Mix barbecue sauce, teriyaki baste and glaze and vinegar; pour 1/4 cup of sauce mixture over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours, spooning marinade over beef occasionally. Refrigerate remaining sauce mixture.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 4 to 6 minutes or until brown. Add bell pepper; stir-fry 1 minute.
- Stir in zucchini, corn, reserved sauce mixture and water. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender.
- Meanwhile, cook and drain noodles as directed on package. Toss noodles and 1/4 cup sauce mixture from skillet. Divide noodles among bowls. Top with beef mixture. Sprinkle with cilantro.
Nutrition Facts : Calories 475, Carbohydrate 64 g, Cholesterol 110 mg, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg
GRILLED TERIYAKI STEAK RECIPE - 30 MINUTE MARINADE
This fantastic recipe for a homemade teriyaki sauce works perfectly with a nice cut of steak over the direct heat of the grill. The rich flavors of the sauce will become a family favorite. Best of all, it is just a 30 minute marinade!
Provided by Jason
Categories Main Course
Time 45m
Number Of Ingredients 6
Steps:
- Combine all the marinade ingredients into a bowl and mix
- Pour into a gallon Ziploc bag and add steak. Seal and mix it all together
- Marinade for 30 minutes in the refrigerator. I recommend placing the Ziploc in a plastic container just in case it leaks. It can create a mess if it drips all over the fridge (trust me).
- After 30 minutes, remove the steak and discard the marinade
- Heat grill to 375 degrees and oil the grill grates so the steak does not stick
- Place steak on grill over the direct flames and cook each side 6-7 minutes, depending on the temperature you prefer.
- Let the steak rest for 10 minutes after taking off the grill to allow the juices to settle in the steak and not run out. This simple step helps the steak retain its juiciness!
Nutrition Facts : ServingSize 8 servings, Calories 492 kcal, Carbohydrate 34 g, Protein 37 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 103 mg, Sodium 1733 mg, Sugar 31 g
JULIE'S BAKED OR GRILLED BLACK COD TERIYAKI
Black cod is my favorite fish... a tender, white, non-fishy fish that goes wonderfully well with teriyaki sauce. If you've never had black cod, do yourself a favor and find some! It is also known as "sablefish." I can sometimes find it served in Japanese restaurants, and occasionally served smoked in Scandinavian restaurants. I usually purchase mine in Ballard (a Scandinavian Seattle neighborhood) markets or at Uwajimaya (Seattle Asian grocery) or Ranch 99 Markets (Tukwila Asian grocery).
Provided by Julesong
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees (if you're going to bake the steaks).
- Mix together the melted butter, marinade, garlic, and a few dashes of pepper.
- Pour the mixture over cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
- To bake: bake in a casserole or baking dish in the marinade at 350 for about 20-30 minutes or until fish flakes easily.
- To grill: cook on a grill pan on your stove, turning carefully once, until fish flakes easily, about 15 to 20 minutes, brushing occasionally with marinade. I've also done it using a Foreman grill, brushing occasionally with marinade, until it flaked easily; it can take anywhere between 10-15 minutes, depending on your Foreman.
- Serve with steamed white rice, a little of the juices poured over.
GRILLED TERIYAKI STEAK
For your next BBQ, try this amazing Grilled Teriyaki Steak from Delish.com!
Categories steak grilled teriyaki steak teriyaki steak teriyaki beef grilled steak
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Cut steak crosswise into 3 equal pieces.
- In a large bowl, whisk together teriyaki sauce, garlic, ginger, scallions, and lime. Add the steak and toss so that the meat is fully coated in the marinade. Cover the bowl with plastic wrap and set in refrigerator for at 30 minutes and up to 2 hours.
- After the steak has time to marinate, preheat grill (or grill pan) to medium-high and oil the grates.
- Once hot, remove the meat from the marinade and place on the grill. Add scallions to the grill and brush with oil. Season both with salt and pepper. Cook steak for about 3 minutes per side (depending on the thickness) for medium-rare.
- Remove steak from grill and transfer it to a cutting board. Cover with foil and let rest for 5-10 minutes. Slice the steak against the grain into thin strips.
- Garnish with sesame seeds.
BBQ STEAK TERIYAKI
A great tasting steak on the grill, and very easy too.
Provided by Sandi
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper, and garlic. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours.
- Preheat grill for high heat.
- Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Test for doneness.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 10.2 g, Cholesterol 46.5 mg, Fat 11.7 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 4.2 g, Sodium 2361.9 mg, Sugar 8.5 g
TERIYAKI STEAK
My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.
Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
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
TERIYAKI STEAK WITH PAK CHOI & NOODLES
Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner - ready in under half an hour
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
- Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.
- Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.
Nutrition Facts : Calories 460 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 3.3 milligram of sodium
BEEF TERIYAKI SKEWERS
When these Beef Teriyaki Skewers are sizzling on your grill, the aroma will make everyone around you stop what they're doing and come for a taste of these easy to make flank steak skewers with homemade teriyaki sauce.
Provided by Joanna Cismaru
Time 25m
Number Of Ingredients 11
Steps:
- Cut the flank steak across the grain into 1/4 inch thick slices. Season with salt and pepper. Refrigerate until using.
- Place the skewers in enough water to cover them and let them soak for about 10 minutes.
- In the meantime, combine all the sauce ingredients in a small saucepan and whisk. Place the saucepan over medium heat and bring to a boil while whisking. It should thicken. Remove from heat.
- Thread the beef onto the skewers. about 2 pieces per skewer. Place the beef skewers on the grill over medium-high heat (350 F to 400 F) and brush generously with the prepared teriyaki sauce on both sides. Grill for 4 to 5 minutes per side, might be more or less depending on how thick you cut your beef.
- Garnish with toasted sesame seeds and parsley, if desired.
Nutrition Facts : Calories 274 kcal, Carbohydrate 9 g, Protein 37 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 915 mg, Sugar 6 g, ServingSize 1 serving
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
Make and share this Grilled Teriyaki Beef Kabobs recipe from Food.com.
Provided by scarley
Categories Meat
Time 4h15m
Yield 6 serving(s)
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 388, Fat 26.1, SaturatedFat 8.4, Cholesterol 76, Sodium 1903.9, Carbohydrate 11.8, Fiber 1.6, Sugar 7.7, Protein 27.3
BEEF TERIYAKI STICKS
Beef Teriyaki Sticks is a very popular Hawaii dish. Super flavorful and easy to make. Locals call it, "teri beef sticks." These hot and juicy skewers are often served as a side dish to accompany a comforting bowl of samin. Just marinate the beef and grill until it's nice and charred. It's super onolicious ^_^
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Soak 12 bamboo skewers in a large bowl of water and set aside.
- Make the marinade by combining the soy sauce, sugar, and ginger in a bowl. Stir until the sugar is completely dissolved.
- Place the thinly sliced beef in a bowl and pour the marinade over the beef, making sure all the slices are covered in the marinade.
- Let marinate for 30-45 minutes in the refrigerator.
- Remove from the refrigerator and thread the marinated beef onto the skewers.
- Turn on the grill and lightly oil the grates. Cook the skewers for about 2 minutes on each side, making sure they are nice and charred.
- Top with an optional sprinkle of sesame seeds and chopped green onions. Eat hot (ideally with samin), and enjoy!
TERIYAKI SESAME BEEF SKEWERS
Tender skewered beef slices with a sweet, sticky, sesame soy sauce that only take a few minutes to grill and are perfect as appetizers or part of a meal.
Provided by Lily
Categories Appetizer
Time 1h25m
Number Of Ingredients 10
Steps:
- Soak wooden skewers in water for 1 hour prior to grilling (to help prevent sticks from burning too quickly).
- Toast white sesame seeds on medium-high heat for 2 to 3 minutes or until golden brown (you can also use pre-toasted sesame seeds). Set it aside in a heat-proof bowl to cool for 5 to 10 minutes. Grind seeds in a mortar with a pestle (or in a zip-top plastic bag with a rolling pin).
- Remove roast from packaging and pat it dry with paper towels. If present, trim away connective tissue or silver skin (the membrane that will not break down during grilling) from the roast. Slice roast into even, thin slices against the grain. Cut slices approx. 2 x 3 inches with a 1 cm thickness. Set beef aside in a large mixing bowl.
- In a medium mixing bowl whisk together brown sugar, soy sauce, garlic, sesame oil, mirin, toasted sesame seeds, hoisin sauce and pineapple juice (only recommended for tougher meats. See my notes below for more info). Pour the sauce into the bowl with sliced beef and mix everything with a spatula until well combined. Cover with plastic wrap (or place beef into a zip-top plastic bag) and refrigerate it for 1 hour.
- Skewer about 6 beef slices on one skewer stick, leaving a 2-inch gap on the dull side of the stick for easy handling. Repeat this step until all of the meat is skewered. Place skewers on a tray lined with aluminum foil.
- If there is excess marinade left over, pour it into a saucepan and bring it to a boil (stir occasionally) until the sauce has reduced and is thickened. Use this as an extra sauce to brush on the beef while grilling.
- Grill skewers on your BBQ oven on medium-high heat (approximately 400°F) for 3 to 4 minutes on each side or until the meat is cooked and the sauce is sticky (slightly charred is even better for flavour). Serve immediately as an appetizer or as a main course with a side dish.
Nutrition Facts : ServingSize 1 skewer (6 slices of beef), Calories 166 kcal, Carbohydrate 14 g, Protein 17 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 472 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g
More about "bbq steak teriyaki food"
EASY RECIPE FOR TERIYAKI BEEF JERKY - GRILL MASTER …
From blog.cavetools.com
5/5 (3)Category Side DishServings 4Calories 116 per serving
GRILLED STEAK TERIYAKI - VALERIE'S KITCHEN
From fromvalerieskitchen.com
Reviews 4Category Main CourseCuisine JapaneseTotal Time 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.
PERFECTLY GRILLED TERIYAKI STEAK WITH HOMEMADE TERIYAKI ...
From deliciousbydesign.net
5/5 (5)Total Time 20 minsCategory Dinner, Main CourseCalories 329 per serving
- Heat a medium skillet on medium/ high heat. While the pan is heating mix up teriyaki sauce by grating garlic and ginger, and then mixing with soy sauce, sesame oil, brown sugar, and corn starch. Stir until it is well incorporated.
- Salt and Pepper Flat Iron Steaks and lay in hot skillet. Brown both sides, but do not fully cook. You will know when to turn steaks because they will come free of the pan without sticking.
- Remove browned steaks from the pan and cut into 1" pieces. Return to the pan and add teriyaki sauce. Stir continuously. As the teriyaki sauce heats up, it will cost the steak and get the sticky glaze that makes it so good.
17 TERIYAKI RECIPES YOU MUST MAKE AT HOME - JUST ONE COOKBOOK
From justonecookbook.com
- Teriyaki Sauce 照り焼きのたれ. Before we start, let’s learn how to make the authentic teriyaki sauce. This homemade sauce recipe will be the backbone of all your teriyaki dishes and it is how we make it in Japan.
- Chicken Teriyaki チキン照り焼き. Juicy and tender chicken glazed in a flavorful homemade sauce, this classic Chicken Teriyaki prepared in the authentic Japanese cooking method will be on your dinner routine.
- Teriyaki Salmon 鮭の照り焼き. Get your Omega-3 intake with this Teriyaki Salmon recipe with an authentic Japanese homemade teriyaki sauce. Pair it with white wine for a relaxing weekday dinner.
- Teriyaki Tofu 照り焼き豆腐. Crispy on the bite, yet delicately soft, this pan-fried Teriyaki Tofu is incredibly flavorful! Enjoy as an appetizer, or as a main dish with rice.
- Beef Teriyaki 照り焼き牛ステーキ. Say goodbye to boring weeknight dinner with this classic Beef Teriyaki recipe! Over here, tender beef steak is grilled until slightly charred and glazed with a sweet-savory homemade Japanese teriyaki sauce.
- Teriyaki Pork Donburi 豚の照り焼き丼. Love a good rice bowl recipe for weeknight dinner? This Teriyaki Pork Donburi will answer your call. Under the delicious grilled pork with teriyaki glaze is a bed of shredded lettuce and steamed rice.
- Teriyaki Steak Rolls 野菜の牛肉巻き. Teriyaki Steak rolls or Beef Rolls (牛肉巻き) are staples in Japanese home cooking and bento recipes. You can literally stuff the steak rolls with anything!
- Teriyaki Wings 手羽先の照り焼き. Cooked in one pot and finished up in the broiler to get the perfect char, these Teriyaki Wings are sticky and finger-licking delicious!
- Yellowtail Teriyaki ぶりの照り焼き. Yellowtail Teriyaki, or Buri no Teriyaki, is a staple fish dish you can find in many Japanese households. Before you pan-fry the fish in a frying pan, lightly coat it with flour to give it a crispy texture.
- Teriyaki Salmon Onigirazu 照り焼きサーモン. If you have any leftover teriyaki salmon, use the extra fillet to make this delicious teriyaki salmon onigirazu. Sandwiched in steamed rice, grilled asparagus and wrapped in nori, it makes a great work or school lunch.
KETO TERIYAKI STEAK WITH GARLIC SAUCE - RECIPE - DIET …
From dietdoctor.com
5/5 (3)Total Time 2 hrs 25 minsCategory Main CourseCalories 460 per serving
RECIPE: GRILLED TERIYAKI FLANK STEAK - BRUCE BRADLEY
From brucebradley.com
5/5 (1)Category DinnerServings 4Total Time 30 mins
- Take steak out of refrigerator and brink to room temperature (20-30 minutes). Heat grill to medium-high heat.
TERIYAKI BEEF & BROCCOLI STIR FRY - FOODLAND
From foodland.ca
Servings 8Calories 190 per servingTotal Time 25 mins
- Slice beef across the grain into very thin strips, trimming and discarding any excess fat. Place in a bowl with 1 tsp (5 mL) cornstarch and soy sauce. Let sit 10 min.
- Heat 2 tsp (10 mL) oil in a large skillet over medium-high heat. Add beef and stir-fry until no longer pink, about 3 min. Transfer to a plate.
- Return skillet to heat and add remaining oil. Add broccoli and red pepper and stir-fry until tender-crisp, about 3 min. Add beef and cooking sauce, tossing to coat; cook until hot. In a small bowl, whisk remaining cornstarch with beef broth until smooth; stir into skillet. Bring to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 2 min. Transfer to a platter and top with green onions.
TERIYAKI BBQ SAUCE - HEY GRILL HEY
From heygrillhey.com
5/5 (1)Servings 2Cuisine AsianCategory Sauce
- In a medium saucepan, heat sesame oil over medium heat. Add the onions, garlic, and ginger to the oil and cook, stirring frequently, for 5-7 minutes, or until vegetables are soft and aromatic.
- Add the remainder of the sauce ingredients to the pan and stir to combine. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Remove from the heat and allow to cool slightly before transferring to a blender. Cover with a lid and blend until the sauce is smooth.
- Transfer to a lidded jar and refrigerate. Sauce tastes best after it has settled in the fridge for 24 hours (but is still great fresh). Will keep in the fridge for 1-2 weeks after opening.
GRILLED TERIYAKI RIBEYE STEAKS, REVERSE SEARED ...
From dadcooksdinner.com
5/5 (3)Total Time 2 hrs 30 minsCategory Sunday DinnerCalories 506 per serving
- Two hours before cooking, whisk all the teriyaki ingredients together. Put the steaks in a gallon zip-top bag, pour in 1/2 cup of the teriyaki sauce, and seal the bag, squeezing out as much air as possible. (Save the rest of the teriyaki sauce for the glazing step.) Flip the bag a few times to coat the steak, then refrigerate, flipping often, until it is time to grill.
- Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.
- Insert the probe thermometer through the side of the thickest steak, aiming for center mass. Start the steaks on the indirect heat side of the grill, away from the fire. Close the lid and cook the steaks until they reach an internal temperature of 115°F for medium-rare, about 20 minutes. (For Rare, cook to 105°F internal, about 17 minutes; for Medium, cook to 125°F, about 24 minutes.)
- Brush the steaks on both sides with teriyaki sauce, then move the steaks to the direct heat side of the grill. Sear the steaks, brushing with sauce and flipping every minute, until they are browned and crusty on both sides, about 4 minutes. (If you are cooking on a gas grill, rotate the steaks 90 degrees after the second flip to get a diamond crosshatch pattern on the steaks. This doesn’t matter as much with a charcoal grill – charcoal will brown the steaks regardless of the grate direction.) Keep an eye on the steaks as you’re flipping them. Teriyaki sauce burns easily – the steaks will go from browned to blackened if you don’t pay attention.
GRILLED TERIYAKI CHICKEN - THE RECIPE CRITIC
From therecipecritic.com
Reviews 5Category Dinner, Main CourseCuisine AmericanTotal Time 20 mins
- In a medium sized bowl add the chicken breasts. Add the prepared teriyaki sauce reserving 1/4 cup.
- Preheat your grill to high heat. Add the chicken to the grill and cook on each side 3-4 minutes or until cooked through and no longer pink.
GRILLED TERIYAKI STEAK SKEWERS - EVERYDAY SHORTCUTS - FOOD
From everydayshortcuts.com
Servings 4Estimated Reading Time 3 minsCategory Main DishesTotal Time 1 hr 30 mins
- In a bowl whisk together soy sauce, brown sugar, garlic, ground ginger, white wine, onion powder, season salt and olive oil.
- Pour the mixture into a gallon size resealable plastic bag and add the cubed steak. Seal the bag making sure all the air is out and work the marinade into steak. Place the bag in the fridge for 30 minutes - 1 hour. (marinate longer for more flavor)
- Remove the steak from the bag and discard the remaining marinade. Prepare the skewers by threading beef, onions and peppers onto the skewers.
GRILLED TERIYAKI STEAK SKEWERS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 33 minsServings 4Calories 201 per serving
- Combine teriyaki sauce, garlic and pepper in a large ziplock bag. Add steak, seal and turn several times to coat with marinade. Let stand 15 minutes at room temperature.
- Preheat grill to high. Thread meat onto thin metal skewers; oil grates. Grill steak, turning once, until cooked to desired doneness (1 to 2 minutes per side for medium-rare). Transfer skewers to a serving platter, sprinkle with scallions and sesame seeds and serve.
BEEF TERIYAKI RECIPE ビーフ照り焼き - JUST ONE COOKBOOK
From justonecookbook.com
4.3/5 (31)Total Time 1 hrCategory Main CourseCalories 555 per serving
- Trim off extra fat from the steaks and put them in a resealable plastic bag. Add 4 Tbsp (¼ cup) of the marinade to the bag. Tightly sealed up and keep in the fridge for 30 minutes.
- Normally in Japan, teriyaki sauce is thin but American teriyaki sauce is always thick. If you prefer thick teriyaki sauce, combine potato starch (cornstarch) and water and whisk well in a small bowl.
GRILLED RIB EYE STEAK WITH GINGER TERIYAKI SAUCE ...
From princesspinkygirl.com
Reviews 1Category DinnerCuisine AmericanTotal Time 20 mins
- In a medium sauce pan over medium heat, add soy sauce, water, apple cider vinegar, sesame oil, minced garlic, grated ginger, brown sugar. Mix to combine and bring to a slight boil.
TERIYAKI SMOKED STEAK BITES - GIMME SOME GRILLING
From gimmesomegrilling.com
5/5 (4)Total Time 1 hr 45 minsCategory AppetizerCalories 319 per serving
- Trim steak and cut into 2'' pieces. Place in ziploc bag and pour marinade of the top of steak. Squeeze as much air out as possible and shut bag. Place in refrigerator for at least 8 hours or overnight.
- When ready to smoke the steak bites prepare smoked to 225 degrees according to manufacturer's directions.
- Place directly on the smoker grates or on a rack. Discard remaining marinade. Smoke for 1 hour and 30 minutes or until the internal temp is 135 - 140 degrees F. Remove from smoker and serve immediately.
TERIYAKI STEAK - NO RECIPES
From norecipes.com
4.2/5 (4)Calories 382 per servingCategory Entree
- Determine whether your steak has been trimmed at the butcher or not and trim it as needed (see "how to prepare hanger steak?" in the FAQ)
- Mix the ginger, garlic, sake, salt, and vegetable oil together, and then rub the marinade all over the steak. Let this marinate for at least an hour.
- To prepare the teriyaki sauce, add the soy sauce, sake, and sugar to a saucepan and bring it to a boil. Adjust the heat down to prevent it from boiling over, and cook the sauce until it starts to thicken (3-4 minutes)
- To cook the steaks, heat a grill pan over medium-high heat until it is hot. Place the steaks in the pan and cook one side undisturbed until you have nice grill marks on it. If you're using a frying pan, you want to let it go until it's nice and browned on one side.
GRILLED STEAK WITH TERIYAKI GLAZE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 238 per serving
- Combine mirin and soy sauce in a medium saucepan; bring to a boil over medium-high heat. Cook until reduced to 3/4 cup (about 12 minutes). Pour into a bowl; cool completely. Stir in oil. (Mixture will thicken as it cools.)
- Combine half of soy mixture and steaks in a shallow dish, turning to coat. Cover and marinate in refrigerator 2 hours, turning occasionally. Reserve remaining soy mixture.
- Remove steaks from refrigerator; discard soy mixture in dish. Let steaks stand at room temperature 20 minutes.
WHAT TO SERVE WITH BEEF TERIYAKI? 5 FASCINATING RECIPES TO ...
From cookindocs.com
- Rice. Rice can be considered one of the most popular dishes in Asian cuisine. It appears in Asians’ daily meals as a versatile starchy dish that works well with any meat-based dish.
- Noodles. Check Price. You can also serve your beef teriyaki with noodles, which are another staple in Asian cooking. Noodles are made from rice flour, so they have a mild flavor that can help balance the savory taste of beef teriyaki.
- Vegetable stir-fry. Check Price. A vegetable stir-fry is another delicious and nutritious companion to go along with your beef teriyaki. Stir-frying is a common cooking method in Asian cuisine, and it helps keep the crunchy texture and natural sweetness of the veggies without adding too much oil and making your dish become unhealthy.
- Sticky mushrooms. Check Price. Sticky mushrooms are what you should serve with your beef teriyaki to bring the flavor of Japanese cuisine to your kitchen in no time.
- Salad. Check Price. Salads are a great side dish that is perfect to be served on the side of any meat-based dish. The point is you should choose the right salad to complement the flavor profile of the main course.
GRILLED BEEF TERIYAKI SKEWERS RECIPE :: THE MEATWAVE
From meatwave.com
- Combine sake, mirin, shoyu, 1 cup pineapple juice, sugar, garlic, carrot, and scallion greens in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, whisk to combine, and cook until the mixture is syrupy and reduced to 1 1/2 cups, about 1 hour. Strain through a fine mesh strainer and allow to cool slightly.
- Combine remaining 1/2 cup pineapple juice with 1/2 cup reduced sauce and pour into a gallon-sized zipper-lock bag. Add sliced beef to bag and turn to coat. Allow to marinate for at least 1 hour and up to 4.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place skewers on grill and cook without moving until charred, about 2 minutes. Flip and cook until second side is well charred, about 2 minutes longer. Brush with sauce, and allow them to cook for 15 seconds longer. Transfer to a plate, brush with more sauce, and serve, passing extra sauce at the table.
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From foodnetwork.ca
3.4/5 (11)Total Time 30 minsServings 4
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Estimated Reading Time 4 minsTotal Time 30 mins
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