Grilled Teriyaki Steak

Teriyaki is a flavor that really tastes different so often. I have never found two teriyaki sauces that taste the same. 

This was a good one. I couldn't bring myself to use an entire cup of brown sugar though. I used 2/3 of a cup instead and I think it was just right. 

I marinated this for 4 hours and it was just right. It could have even gone more, but I ran out of time. 

I'd make this one again. Though I didn't cook it and make it thicker. I just didn't care enough to be honest.

Grilled Teriyaki Steak

Recipe from Butter Your Biscuit

Serves 4

• 4 New York Steaks (about 1 ½ inches thick)
• 1 c soy sauce low sodium
• ½ c rice wine vinegar
• 2/3 c water
• 1 c brown sugar
• 4 cloves garlic minced
• 2 tsp fresh grated ginger
• ½ tsp red pepper flakes optional
• 2 tsp cornstarch

In a small bowl whisk together soy sauce, vinegar, water, brown sugar, garlic, ginger, and red pepper flakes if added.

Place the steaks in a container or large ziplock bag and pour ½ of the marinade over the steaks. Reserve the rest.

Marinade the steak for 4 hours or overnight for the best flavor. You will want to give the steak a toss a couple of times during the marinating process.

Place the remaining sauce in a small saucepan, mix the cornstarch with 1 teaspoon of water to make a slurry then add it to the sauce and whisk.

Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes.

Simmer the sauce on medium-high heat for about 12-15 minutes or until thickened. Removes from heat and let cool.

Heat a grill on medium-high heat and place the steak over the heat. Grill for 2-3 minutes then flip and grill another 2-3 minutes over direct heat. Then move the steaks over to indirect heat and cook. I recommend using a digital meat thermometer to know when the steaks have reached your desired doneness.