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Teriyaki Steak with Crunchy Onions and Peppers

 Teriyaki Steak with Crunchy Onions and Peppers
Steaks may also be broiled.
4 ServingsPrep: 10 min. Grill: 15 min. + marinating


  • 4 boneless beef top loin steaks (1 inch thick)
  • 3/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons butter
  • 10 ounces fresh mushrooms, sliced
  • 1 large sweet red pepper, cut into strips
  • 1-1/3 cups (2.8 ounces) French's® Original French Fried Onions


  • Place steaks in a large resealable heavy-duty plastic bag: pour
  • teriyaki sauce over steaks. Seal bag and turn to coat. Refrigerate
  • 30 minutes or up to 3 hours.
  • In a skillet, melt butter over medium heat. Cook mushrooms until
  • golden brown. Add pepper strips and cook 3 minuets or until tender.
  • Keep warm.
  • Coat grill rack with cooking spray before starting the grill. Drain
  • and discard teriyaki sauce from steaks. Place beef over direct heat.
  • Grill, covered, over high heat 15 minutes for medium doneness,
  • turning once. Place steaks on serving plates. Stir onions into
  • mushroom-pepper mixture; spoon over steaks. Yield: 4 servings.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka

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Teriyaki Steak with Crunchy Onions and Peppers (continued)

Wine (continued)
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