Teriyaki-Marinated Beef Steak
Marinating leaner cuts of beef not only adds flavor, but also helps to tenderize the meat and reduce cooking times for juicier results. The 3-ingredient teriyaki marinade for this recipe couldn't be simpler, yet it adds a complexity of flavors to the beef. Serve thinly sliced on the diagonal against the grain.
1 beef top round steak, cut 1 1/2-inches thick (about 2 pounds)
3/4 cup prepared teriyaki sauce
2 tablespoons dry sherry
1 tablespoon finely chopped fresh ginger*
- Combine teriyaki sauce, sherry and ginger in small bowl.
- Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steak; discard marinade.
- Place steak on grid over medium, ash-covered coals. Grill, covered, 25 to 28 minutes for medium rare doneness, turning occasionally. Remove; let stand 10 minutes.
- To serve, carve into thin slices.
Makes 4 to 6 servings.
*For best results, don't even think about substituting the fresh ginger for the powdered version.
Recipe and photograph provided courtesy of the Beef Industry Council.