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Grilled Sirloin Teriyaki

 Grilled Sirloin Teriyaki
“The marinade for this super-tender Asian-style beef also works well with fish, chicken and pork.” Fast and fabulous! —Agnes Ward, Stratford, Ontario
2 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 3 tablespoons reduced-sodium soy sauce
  • 4-1/2 teaspoons brown sugar
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 beef top sirloin steak (1 inch thick and 1/2 pound)


  • In a large resealable plastic bag, combine the first six ingredients.
  • Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or
  • overnight.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill beef,
  • covered, over medium heat or broil 4 in. from the heat for 4-5
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°). Yield: 2 servings.
Nutritional Facts: 3 ounces cooked beef equals 163 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 279 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchange: 3 lean meat.

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Grilled Sirloin Teriyaki (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.