October 18, 2010

Teriyaki Steak

I don't like to cook meat.  I generally leave grilling up to my husband.

I thought I would share something he has been making lately that is so simply I could do it. It's a quick-grilling Teriyaki Steak.  We like to serve it with steamed short-grain white rice and a homemade miso soup that's full of veggies.  Fun chopsticks and Japanese rice bowls and soup bowls make it feel special. And because the steak is served sliced into bite-sized pieces, I find that the recipe serves more people than when serving whole hunks of meat to each guest.

Teriyaki Steak

Have your butcher slice the round steak horizontally into large, thin pieces, so that 3 or 4 pieces equal a pound and a half of meat. Serves 6-8.

1 1/2 pounds round steak, sliced 1/4" thick
bottled teriyaki sauce - we like Soyaki
sesame seeds or thinly sliced green onions for garnish
Japanese ponzu sauce and sesame sauce for dipping

Marinate thinly sliced steak in teriyaki sauce 2-8 hours.  Let sit at room temperature at least a half hour before grilling.  Preheat gas or charcoal grill.  Over a very hot grill (high heat), cook steaks 45 seconds on each side.  Set steaks on plate and cover with aluminum foil.  Let rest 10 minutes.  Slice meat in thin slices against the grain.  Transfer to serving dish and garnish with sesame seeds or green onions. Provide guests with individual dipping dishes and allow them to mix the Ponzu and sesame sauces to their liking.

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