Teriyaki Steak!

This grilled "Teriyaki Steak" is a great way to cook flat iron steaks and make them juicy and tender.  Flat iron steak has become quite popular in the past few years due to some restaurants marketing it as some new cut of beef in order to turn a greater profit.  Flat iron steaks are a slightly tougher cut of  'steak' and a lot of folks are just  lost when it comes to knowing what to do with it.  

The great thing is that they are less expensive than typical cuts of beef called 'steak' and if you know how to cook it, it's quite tender and tasty.   There is also not much waste at all.    The key to cooking flat iron steaks is in the marinade and slicing them thin across the grain.  The acids and enzymes in the lemon and pineapple juices are natural meat tenderizers while also adding wonderful flavor.  

Here is what you need for this Teriyaki Steak:

2 - 2lb. Flat Iron Steaks   
1 cup pineapple juice
1 lemon,  juiced
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 tsp ground ginger or 1 Tbs. grated fresh ginger
1/2 cup honey
1 Tbs. garlic, minced
1/2 seasoned salt
1/2 tsp. black pepper
dash of Tabasco Sauce
1/4 cup brown sugar
4 Tbs. butter

Mix all of the marinade ingredients together except the butter and brown sugar.   Place the steaks in a glass dish with a top that seals or in a gallon size Ziploc bag.   Pour 1/2 of the marinade over the steaks and lay them flat. Reserve the other half of the marinade.  Even if I use the Ziploc bag, I lay it on a platter or in a baking dish in case of leaks.  Marinade the steaks for at least 1 hour, 2 hours is better.  Turn the bag over once during this time.  

Melt the butter and brown sugar together in a saucepan.  Pour the other half of the marinade in and bring to boil.  Reduce heat to low.  You will be using this to baste the steak with while cooking.

Remove from marinade and grill over medium heat until done to the degree you prefer. I like to grill these on an outdoor grill, but you could grill in a grill pan also.   Baste the steak all through the grilling with the warmed marinade you reserved and prepared in the saucepan.

Place the steak on a platter and cover with foil for about 10 - 15 minutes to allow the meat to rest.  If you slice it while it's hot, right off the grill, you will lose all of the good juices and the meat will be dry.

Slice thick across the grain of the meat and serve!

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