Wednesday, November 2, 2011

Teriyaki-Marinated Grilled Rib Steak

This is another one from Taste of Home: Backyard Grilling. The recipe doesn't call the marinade teriyaki, but that's what it is.

1/2 c. shoyu (soy sauce) or tamari
1/2 c. (or so) sliced green onions or chives (We used chives, because we have them in our yard. They were about to die due to the changing weather, and this seemed a fitting use for them.)
1/4 c. packed brown sugar
Freshly pressed garlic (a couple cloves)
1/4 t. (or a bit more) ground ginger
1/4 t. (or a bit more) freshly ground black pepper
2 1/2 lb. (or so) beef rib steak

Combine all the ingredients except for the meat in a container about the size of the steak(s) or in a zip-top plastic bag. Add the steaks and move them around so they get coated with the marinade. Refrigerate for at least 8 hours (we did ours overnight), turning occasionally to distribute marinade. Remove steaks and grill over medium-high heat for 8-10 minutes or until they're cooked the way you like them. You can boil the remaining marinade and pour it over the plated steak and/or you can drizzle it on a side veggie.


No comments: