Grilled Beef Teriyaki Food

TERIYAKI BEEF

Steps:

• Mix together all sauce ingredients except the oil or butter. Soak beef slices in sauce for at least 1 hour. Fry in a saucepan in oil or butter for about 4 minutes per side, or until tender.

GRILLED TERIYAKI STEAK WITH PLUMS

Steps:

• Preheat a grill or grill pan to medium heat. Puree the 3 chopped plums in a food processor or blender. Stir the pureed plums with the teriyaki sauce, sesame oil, mustard and sriracha in a large bowl. Add the steak to the bowl, tossing to coat in the marinade. Marinate in the fridge for at least 1 hour.
• Halve the remaining 6 plums and remove the pits. Thread 6 plum halves onto a skewer, skewering them from top to bottom. Repeat with another skewer.
• Remove the steak from the marinade and pat dry. Add the marinade to a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce has reduced slightly, about 5 minutes. Season the steak with salt and pepper on both sides. Grill 2 to 3 minutes per side, then remove from the heat and let rest for 10 minutes.
• While the steak rests, put the plum skewers cut-side down on the grill and cook for 2 minutes. Flip and grill the other side for 2 minutes. Brush the plums with the marinade, then flip and cook for an additional 1 to 2 minutes.
• Remove the plums from the skewers and place on a platter. Slice the steak against the grain and brush with some of the remaining marinade; add to the platter. Serve with scallions on top.

GRILLED BEEF TERIYAKI

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.

GRILLED TERIYAKI BEEF SKEWERS

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.

GRILLED VEGETABLES WITH HOMEMADE TERIYAKI SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
• Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
• Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
• While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

GRILLED TERIYAKI BEEF KABOBS

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.

GRILLED TERIYAKI BURGERS

Steps:

• Stir together first 4 ingredients.
• Stir 2 teaspoons soy sauce mixture into mayonnaise, and set aside.
• Combine 1/3 cup soy sauce mixture, beef, salt, and pepper; shape into 6 patties.
• Brush with remaining soy sauce mixture.
• Grill over medium-high heat (350°-400°) 4 minutes on each side or until beef is no longer pink.
• Coat cut sides of buns with cooking spray, and grill, cut side down, 2 minutes.
• Spread buns evenly with mayonnaise mixture, and fill with the patties.