Jo Ann McFarlane
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- 2 lb
- top sirloin steak, skirt steak or flank 1.5 inches thick
- 1/4 c
- ground ginger
- 1/2 c
- olive oil, extra virgin
- 1/2 c
- soy sauce, low sodium (i use no sodium)
- 1 c
- teriyaki sauce or glaze (i use glaze)
- 2 Tbsp
- minced garlic
1Rub both sides of steaks with ground ginger and place in marinading dish.
2Prick steak all over with fork.
3Mix Olive Oil, Soy Sauce, Teriyaki Glaze, and Garlic together in glass measuring cup and pour over steak making sure marinade get under the steak.
4Cover and marinade steak for at least six hours preferably twelve in the refrigerator. Flip occasionally.
5About thirty minutes before you are ready to grill remove steak from fridge and let steak come to room temperature.
6Remove steak from marinade. (Discard marinade) Grill steak for 2 minutes and flip. Grill for another 1 1/2 to 2 minutes for medium rare. (Any longer will make steak tough.)
7Remove steak from grill and let rest on cutting board.
8Cut steak across the grain into 1/2" slices. Place on platter and serve.