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How To make Teriyaki Finger Steaks
2 pounds boneless sirloin steak
1/2 cup soy sauce
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons minced onions
1 tablespoon vegetable oil
1 garlic clove -- minced
1/2 teaspoon ground ginger
1/8 teaspoon pepper
Trim fat from steak and slice lengthwise into 1/2-in strips; place in a large glass bowl. Combine all remaining ingredients; pour over meat and toss gently. Cover and refrigerate for 2-3 hours. Drain, discarding marinade. Loosely thread meat strips onto skewers. Grill over medium-hot coals, turning often, for 7-10 minutes or until meat reaches disired doneness. Remove from skewers and serve.
YIELD: 6 servings
How To make Teriyaki Finger Steaks's Videos
5-Ingredient Sheet-Pan Teriyaki Cheesesteak
This easy, flavorful cheesesteak all comes together thanks to Sargento® Reserve Series™ Aged White Cheddar Slices! Jen Phanomrat's 5-ingredient recipe keeps it simple without sacrificing gourmet taste.
Sponsored by Sargento Cheese
Sheet Pan Teriyaki Cheesesteak
INGREDIENTS
¾ lb Ribeye, mostly frozen
1 onion
6 Sargento® Reserve Series™ Aged White Cheddar Slices
¼ cup + 2 tbsp teriyaki sauce
2 tbsp oil
½ tsp ground black pepper
2 hoagie rolls
INSTRUCTIONS
1. Thinly slice onion. Slice ribeye into thin strips.
2. Oil a baking tray. Add sliced ribeye, onion, teriyaki sauce, black pepper and mix well. Then evenly spread across the tray in a single layer.
3. Position tray about 5 inches away from the broiler and broil on high for about 10 minutes or until the beef is caramelized and the onions are softened. Be sure to check it every couple of minutes to prevent burning.
4. Remove the tray from the oven. Then divide and move the broiled beef and onions to opposite sides of the tray leaving space in the middle. Blanket the beef and onions with 3 cheese slices on each side and place the rolls cut side up in the middle of the tray.
5. Place under the broiler on low for about 2-3 minutes or until the cheese has fully melted and the bread is slightly toasted.
6. Transfer the filling to the rolls and serve immediately.
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Recipe for London Broil in an Asian Inspired Marinade (Teriyaki')
A delicious way to prepare an inexpensive cut of meat.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
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Wegmans Grilled Teriyaki Sirloin Steak Tips
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Wegmans Executive Chef Mark Makovec shows you how to intensify our marinated steak with a glazing of extra teriyaki sauce! Amazing with grilled baby bella mushrooms.
BUTTERY GARLIC STEAK BITES RECIPE | QUICK & EASY KETO FRIENDLY RECIPE
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Steak Teriyaki
This is a simple and tasty version of Home Made Steak Teriyaki.
For the meat you want what ever Beef is on sale, just cut it nice and thin.
For the Teriyaki Sauce you will need:
1/2 cup Sake
1/2 cup Plum Wine
1/2 cup Soy Sauce, (I use reduced Sodium, you don't have to.)
1/2 cup Brown Sugar
3-4 cloves Garlic
1/2 in ch to 3/4 inch fresh Ginger peeled and chopped
You can add some Orange Juice or Pineapple Juice if you like, If I do I add about 1/4 cup.
Add all of the ingredients for the sauce into a small Sauce Pan and bring to a boil. Reduce the heat and simmer for about 5 minutes or until it has reduced by roughly half. Remove from the heat and allow to cool before using it to marinate the meat.
After marinating for at least several hours remove the meat from the sauce and grill over medium heat. You can use the marinade as a Glaze by reboiling it for a couple of minutes then brushing it onto the meat while you are grilling it.
Enjoy