Grilled Teriyaki Steak, Your grill will thank you

When you're craving steak but also want something a little different, look no further than this Grilled Teriyaki Steak. The homemade teriyaki marinade, which doubles as a glaze, perfectly pairs with the flavour of the steak to give you something you'll be happy to throw on the grill again and again. As always, you can find the recipe directly below, but you can keep reading after that for a more detailed explanation.

Teriyaki Marinade

To start, we will make the marinade for the Teriyaki Steak. To make the marinade combine brown sugar, ground ginger, crushed red pepper flakes, minced garlic, rice wine vinegar, soy sauce, and green onions. You can find all the measurements in the recipe above. Mix all the ingredients until the sugar dissolves. At this point, you could boil the sauce for a minute or two and make a delicious teriyaki glaze for chicken, fish, or anything else, but we will use it as-is for a marinade.

Marinating The Teriyaki Sauce

Take two New York Striploin about 200g each or a comparable steak, and put them in a ziptop bag with the marinade. Seal it and give the bag a shake to ensure the steaks are completely coated in the marinade. Open the bag a little bit and squeeze out all the excess air. Reseal the bag and put it in the fridge for at least an hour. You can marinate the steak in the Teriyaki marinade for up to 12 hours.

Boil the Marinade

Once the steaks have been in the marinade for at least an hour, take them out and set them aside. Pour the marinade into a small pot and bring it to a boil. Boil for at least 1 minute. The marinade is now safe to use as a glaze.

Grilling The Teriyaki Steak

Heat your grill on high for at least 10 minutes. You want to make sure the grate has enough time to absorb the heat so that you get the nice grill marks on your steak and so your steak doesn't stick. Put the steak on the grill at an angle, shut the lid and cook for 2 ½ to 3 minutes. Flip the steak and brush with half the marinade. Shut the lid, cook the steak for 1 ½ minutes, rotate it by 90°, shut the lid, and cook it for another 1 ½ minutes. Finally, flip the steak, brush it with the remaining marinade and cook, lid down, for another minute. Remove the steak from the grill and allow it to rest for 4 to 5 minutes before serving.

Serving the Grilled Teriyaki Steak

You can serve your steak with whatever you'd like, but I went for brown rice with nori and soy glazed bok choy and carrots. Of course, mashed potatoes and other vegetables will be just as good and go just as well with the steak.

The Wrap Up

It is a rare occasion that I marinate a steak. I'm generally more of a purist and prefer the flavour of the meat with a little salt and pepper. Having said that, I will be using this marinade again to marinate steaks. Also, I think it would work just as well on chicken, salmon or pork chops. I'll have to try those next.

Thank you, everyone, for reading, and have a great week!

Grilled Teriyaki Steak

Homemade Teriyaki sauce is much different than what you get at the grocery store. It is less sweet, often doesn't have any ginger or garlic. This version does have some ginger and garlic, which really compliments the flavour of the beef.

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Prep Time: 1 hour hour 10 minutes minutes

Cook Time: 12 minutes minutes

Resting Time: 4 minutes minutes

Total Time: 1 hour hour 26 minutes minutes

Course: Main Course

Cuisine: Canadian, Japanese

Keyword: Grilled Vegetables, steak, Teriyaki

Servings: 2 servings

Author: Chef Ben Kelly

Ingredients

• 2 tablespoon brown sugar
• ½ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon minced garlic
• 2 teaspoon rice wine vinegar or white wine vinegar
• ¼ cup soy sauce
• 2 scallions, diced
• 2 6 ounce New York Striploin steaks 200 g each

Instructions

• In a medium mixing bowl, combine the brown sugar, ground ginger, crushed red pepper flakes, garlic, vinegar, soy sauce, and scallions. Stir until the sugar has dissolved.
• Put the steaks in a large ziptop bag and pour in the marinade.
• Seal the bag and shake it to coat the steaks.
• Open the bag a little and squeeze out all the excess air. Then reseal the bag.
• Put the steak in the fridge to marinate for 1 hour or up to 6 hours.
• Remove the steak from the marinade and pour the marinade into a small pot. Bring the marinade to a boil over high heat and boil for 1 minute.
• Heat your grill on high for 10 minutes. Grill the steak for 2 minutes then flip it and brush on half the boiled marinade.
• Cook the steak for 1 minute 30 seconds, then rotate by 90°. Cook the steak for another 1 minute 30 seconds, then flip and pour over the remaining marinade. Cook for another two minutes, then remove the steak from the grill, let it rest for 4 minutes then serve.

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