- 1/2 cup soy sauce
- 1/4 cup canola oil
- 1/4 cup packed brown sugar
- 2 teaspoons ground mustard
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1 to 1-1/2 pounds beef top sirloin steak (3/4 inch thick)
- 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. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4-6 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Teriyaki Sirloin Steak
"I used tenderloin instead of sirloin steak, and it was incredible. Marinade wasn't overpowering, just enough to enhance the flavor of the meat."
"I made this tonight, using boneless Delmonico steaks on the grill. My family liked it, but we all thought the marinade was a bit too sweet. Next time, I'll probably cut the brown sugar to 1 1/2 tablespoons."
"I used this recipe in a different variation. I usually buy a teriyaki stir fry mix from the store but they discontinued it so I searched and found this. It was so easy to make the marinade and I just bought a bag of stir fry veggies to add with rice. I sliced my steaks in thin pieces and made a stir fry meal in one skillet. I did add a teaspoon or two of worcestershire to the marinade and also used the remainder of the marinade in the stir fry, being sure to heat the marinade to a boil. This was a wonderful recipe and I bet it will be absolutely delicious on the grill next summer."