Teriyaki Finger Steaks Food

TERIYAKI FINGER STEAKS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients.
• Trim fat from steak and slice across the grain into 1/2-in. strips.
• Add the beef to bag; seal bag and turn to coat.
• Refrigerate for 2-3 hours.
• Drain and discard marinade.
• Loosely thread meat strips onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often.

TERIYAKI STEAK SKEWERS

Steps:

• In a large bowl, mix first eight ingredients; toss with beef. Refrigerate, covered, 2-3 hours., Thread beef strips, weaving back and forth, onto six metal or soaked wooden skewers; discard marinade. Grill beef, uncovered, over medium heat until desired doneness, 6-9 minutes, turning occasionally.

TERIYAKI FINGER STEAKS

Steps:

• Trim fat from steaks and slice lengthwise into 1/2 inch strips. Place in a gallon size zip lock bag. Combine rest of ingredients and pour over meat. Close bag and let marinate 2 - 3 hours...but I usually let it marinate overnight in the frig, turning the bag over every once in awhile so that it marinades evenly. Drain marinade and discard. Loosely thread meat strips onto metal skewers. Grill over medium hot coals for 7 to 10 minutes or until meat reaches desired doneness.

BACKYARD FLANK STEAK TERIYAKI

Steps:

• Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.
• Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.

TERIYAKI STEAK

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.

TERIYAKI FINGER STEAKS

Steps:

• 1. Trim fat from steak and slice lengthwise into 1/2-in strips; place in a large glass bowl.
• 2. Combine all remaining ingredients; pour over meat and toss gently.
• 3. Cover and refrigerate for 2-3 hours.
• 4. Drain, discarding marinade.
• 5. Loosely thread meat strips onto skewers.
• 6. Grill over medium-hot coals, turning often, for 7-10 minutes or until meat reaches desired doneness.
• 7. Remove from skewers and serve.