Grilled Teriyaki Steak

Homemade Teriyaki sauce is much different than what you get at the grocery
store. It is less sweet, often doesn't have any ginger or garlic. This version
does have some ginger and garlic, which really compliments the flavour of the
beef.

Servings: 2 servings

Author: Chef Ben Kelly

Prep Time:
1 hour, 10 minutes

Cook Time:
12 minutes

Resting Time:
4 minutes

Total Time:
1 hour, 26 minutes

Course:

Main Course

Cuisine:

Japanese Canadian

Keywords:

Steak grilled vegetables teriyaki

🧂 Ingredients

2 tablespoon brown sugar
½ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
1 teaspoon minced garlic
2 teaspoon rice wine vinegar

or white wine vinegar
¼ cup soy sauce
2 scallions, diced
2 6 ounce New York Striploin steaks

200 g each

Instructions

1 In a medium mixing bowl, combine the brown sugar, ground ginger, crushed red
pepper flakes, garlic, vinegar, soy sauce, and scallions. Stir until the sugar
has dissolved.
2 Put the steaks in a large ziptop bag and pour in the marinade.
3 Seal the bag and shake it to coat the steaks.
4 Open the bag a little and squeeze out all the excess air. Then reseal the bag.
5 Put the steak in the fridge to marinate for 1 hour or up to 6 hours.
6 Remove the steak from the marinade and pour the marinade into a small pot. Bring
the marinade to a boil over high heat and boil for 1 minute.
7 Heat your grill on high for 10 minutes. Grill the steak for 2 minutes then flip
it and brush on half the boiled marinade.
8 Cook the steak for 1 minute 30 seconds, then rotate by 90°. Cook the steak for
another 1 minute 30 seconds, then flip and pour over the remaining marinade.
Cook for another two minutes, then remove the steak from the grill, let it rest
for 4 minutes then serve.