Grilled Teriyaki Steak Recipe 30 Minute Marinade Food

GRILLED TERIYAKI STEAK

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.

GRILLED TERIYAKI STEAK RECIPE - 30 MINUTE MARINADE

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!

TERIYAKI STEAK TIPS

Steps:

• Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
• While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Serve steak tips with sauce in a bowl on the side.

TERIYAKI GRILLED PORK STEAKS

Steps:

• In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
• Using a fork poke holes all over in the pork steaks.
• Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
• Place the bag into a large bowl to prevent any leaks.
• Cover and refrigerate for 8-24 hours turning occasionally.
• When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
• Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).

GRILLED STEAK WITH BALSAMIC TERIYAKI

Steps:

• To make the Balsamic Teriyaki Sauce, add the butter to a saucepot and set over medium-low heat. When the butter just starts to bubble, add the shallots and the garlic and cook for 3 minutes or until aromatics are soft. Watch to make sure you don't burn the shallots or garlic.
• Pour the balsamic vinegar in and bring to a boil. When boiling, immediately turn the heat to medium-low and simmer, uncovered, for 15 minutes or until reduced by half. The balsamic should be think, glossy and coat the back of a spoon. Add the sugar, stock, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes. Let cool and reserve 1/2 cup of the sauce for marinating and the remaining 1/4 cup for serving.
• Place the steak and just 1/2 cup of sauce in a large sealable plastic bag. Marinate 2 hours or overnight in the refrigerator. Thirty minutes prior to grilling, remove steak from refrigerator and let it sit at room temperature. Discard the marinade and pat the steak very dry.
• Grilling outdoors. If you're grilling outdoors, preheat the grill for direct grilling over high heat. Grilling in pan or stovetop: If you're cooking the steak on the stovetop, set a large frying pan or griddle over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat.
• Add the steak to the hot grill or pan in one layer. The pieces should not be touching. Cook for 3 to 5 minutes on each side for medium-rare. Skirt steak varies in thickness, so you might want to add the thicker pieces to the grill or pan first and give them an extra minute head start.
• Let the grilled skirt steak rest for 5 minutes, then cut across the grain for ultimate tenderness. Pour the remaining 1/4 cup of the Balsamic Teriyaki Sauce over the meat.

TERIYAKI MARINADE FOR CHICKEN OR STEAK

Steps:

• Combine all.
• Pour over meat in zip-loc bag.
• Marinate meat 4-12 hours, refrigerated.

TERIYAKI MARINATED FLANK STEAK

Steps:

• Combine all ingredients and trim any fat from the flank steak.
• Score the flank steak and put into a gallon size freezer bag,add the marinade and put in refrigerator for at least 4 hours.
• (longer is better) Also, you may double or triple the marinade recipe and do several flank steaks and store in the freezer,just be sure to get as much air out of the bags before putting in the freezer.
• Cook the flank steak approx. 5-6 minutes on each side for medium rare.