Home > Recipes > Grilled Beef Teriyaki

Grilled Beef Teriyaki Recipe

Pineapple juice and soy sauce combine to make an easy and delightful marinade in this sweet-savory recipe that’s a favorite with Lou Dubrule in El Paso, Texas. TASTY TIP: For a sizzling variation on her Grilled Beef Teriyaki, Lou Dubrule suggests cutting the flank steak in cubes, then marinating and cooking on skewers. Also, the pineapple-soy sauce marinade is great on chicken, she adds

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Grilled Beef Teriyaki Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Grilled Beef Teriyaki Recipe

Prep: 20 min. + marinating Grill: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1 beef flank steak (1-1/2 pounds)
3/4 cup beef broth
1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon ground ginger
2 large onions, cut into 1/4-in. slices

Directions

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 large resealable plastic bag; add steak. Seal bag and turn to coat; 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. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the 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 meat thermometer should read 145°; medium, 160°; well-done, 170°).
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. Yield: 6 servings.

Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liqid to drain.

Nutritional Facts 1 serving equals 196 calories, 8 g fat (4 g saturated fat), 54 mg cholesterol, 210 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Grilled Beef Teriyaki in Light & Tasty August/September 2006, p38