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
- 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
- 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.
Originally published as Grilled Beef Teriyaki in Light & Tasty August/September 2006, p38
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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