Homemade Teriyaki sauce is much different than what you get at the grocery store. It is less sweet, often doesn't have any ginger or garlic. This version does have some ginger and garlic, which really compliments the flavour of the beef.
Course Main Course
Cuisine Canadian, Japanese
Keyword Grilled Vegetables, steak, Teriyaki
Prep Time 1 hourhour10 minutesminutes
Cook Time 12 minutesminutes
Resting Time 4 minutesminutes
Total Time 1 hourhour26 minutesminutes
Servings 2servings
Author Chef Ben Kelly
Ingredients
2tbspbrown sugar
1/2tspground ginger
1/4tspcrushed red pepper flakes
1tspminced garlic
2tsprice wine vinegaror white wine vinegar
1/4cupsoy sauce
2scallions, diced
26 ounceNew York Striploin steaks200 g each
Instructions
In a medium mixing bowl, combine the brown sugar, ground ginger, crushed red pepper flakes, garlic, vinegar, soy sauce, and scallions. Stir until the sugar has dissolved.
Put the steaks in a large ziptop bag and pour in the marinade.
Seal the bag and shake it to coat the steaks.
Open the bag a little and squeeze out all the excess air. Then reseal the bag.
Put the steak in the fridge to marinate for 1 hour or up to 6 hours.
Remove the steak from the marinade and pour the marinade into a small pot. Bring the marinade to a boil over high heat and boil for 1 minute.
Heat your grill on high for 10 minutes. Grill the steak for 2 minutes then flip it and brush on half the boiled marinade.
Cook the steak for 1 minute 30 seconds, then rotate by 90°. Cook the steak for another 1 minute 30 seconds, then flip and pour over the remaining marinade. Cook for another two minutes, then remove the steak from the grill, let it rest for 4 minutes then serve.