Marinated Steak Teriyaki Recipe
This Marinated Steak Teriyaki is absolutely delightful and great to pep up those Friday dinners. This tasty Marinated Steak Teriyaki dish is sure to catch you by surprise and get you hooked to its tantalizing flavors. Trust me!
Ingredients
1/3 cup soy sauce
3 tablespoons red wine vinegar
1/4 cup honey
3/4 cup vegetable oil
2 chopped scallions, including the green parts
2 large cloves garlic, peeled and crushed
1 1/2 tablespoons ground ginger
1 1/2 teaspoons ground coriander seed
2 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
Freshly ground black pepper
3/4 cup pineapple juice
1/2 cup red wine
1 3/4 to 2 pound flank steak
Directions
In a medium size mixing bowl, combine the soy sauce, vinegar, honey, and oil.
Stir in the scallions, garlic, ginger, coriander, cumin, cardamom, and black pepper, and mix well.
Add the pineapple juice and red wine.
Place the flank steak in a flat, nonaluminum roasting pan just large enough to hold the meat.
Pour the marinade over the meat.
Cover the pan and refrigerate for at least 4 or 5 days, turning the meat once a day.
Position the rack of a barbecue about 4 inches from the fire.
When the charcoal briquettes are gray and hot, remove the steak, pat it dry with paper towels, and place on the grill.
Discard the marinade.
Cook the steak for about 5 to 7 minutes on the first side, turn and cook another 5 or 6 minutes on the second side.
Remove the meat from the grill, let it stand for 1 or 2 minutes, then cut it into thin diagonal slices across the grain of the meat.
For the broiler, preheat the pan in the broiler for at least 10 minutes.
Cook the meat close to the heat for the same length of time, leaving the door slightly ajar.
Stir in the scallions, garlic, ginger, coriander, cumin, cardamom, and black pepper, and mix well.
Add the pineapple juice and red wine.
Place the flank steak in a flat, nonaluminum roasting pan just large enough to hold the meat.
Pour the marinade over the meat.
Cover the pan and refrigerate for at least 4 or 5 days, turning the meat once a day.
Position the rack of a barbecue about 4 inches from the fire.
When the charcoal briquettes are gray and hot, remove the steak, pat it dry with paper towels, and place on the grill.
Discard the marinade.
Cook the steak for about 5 to 7 minutes on the first side, turn and cook another 5 or 6 minutes on the second side.
Remove the meat from the grill, let it stand for 1 or 2 minutes, then cut it into thin diagonal slices across the grain of the meat.
For the broiler, preheat the pan in the broiler for at least 10 minutes.
Cook the meat close to the heat for the same length of time, leaving the door slightly ajar.
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