Sesame Steaks Recipe
Sesame Steaks Recipe photo by Taste of Home

Sesame Steaks Recipe

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There's enough flavor in these steaks to allow the side dish to be simple. So consider serving them with baked potatoes, rice pilaf or another plain vegetable and salad. The meal has always gone over big when I've fixed it for my husband and friends helping out with his latest home construction project. David and I have a daughter, 3. Her new brother or sister is due any day! -Elaine Anderson, Aliquippa, Pennsylvania
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame seeds
  • 2 teaspoons onion powder
  • 2 teaspoons lemon juice
  • 1/4 teaspoon ground ginger
  • 4 T-bone steaks (about 1 inch thick)

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade.
  2. Grill steaks, uncovered, over medium heat for 5-7 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: 4 servings.
Originally published as Sesame Steaks in Country Woman September/October 1998, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Jan. 20, 2013

"DELICIOUS! This is our #1 marinate."

Reviewed Apr. 1, 2012

"very GOOD will make again"

Reviewed Oct. 17, 2011

"This steak was very delicious. We will make again"

Reviewed Sep. 13, 2011

"If I make this again, I think I'd also add a bit of garlic. We had a change of plans and the steak marinated for 24 hours more than was planned, which led to a bit of an overly salty steak, but the flavor was pretty good."

Reviewed Jul. 24, 2010

"Very good."

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