Worm Steak Recipe

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Worm Steak

Jo Ann McFarlane


This recipe got its name courtesy of my daughter when she was 7 years old. She is now 17 and still asks for "Worm Steak". Great for feeding a large group on a budget. Easily doubled or tripled. It's also great for smaller children that don't have the teeth to chew big pieces of steak. Serve with a salad and some rice. Left overs (if there are any) make fantastic sandwiches for lunch.

pinch tips: How to Freeze Fish, Meat & Poultry



6 but easily doubled, tripled


10 Min


5 Min


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

Directions Step-By-Step

Rub both sides of steaks with ground ginger and place in marinading dish.
Prick steak all over with fork.
Mix Olive Oil, Soy Sauce, Teriyaki Glaze, and Garlic together in glass measuring cup and pour over steak making sure marinade get under the steak.
Cover and marinade steak for at least six hours preferably twelve in the refrigerator. Flip occasionally.
About thirty minutes before you are ready to grill remove steak from fridge and let steak come to room temperature.
Remove 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.)
Remove steak from grill and let rest on cutting board.
Cut steak across the grain into 1/2" slices. Place on platter and serve.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Other Tags: Quick & Easy, For Kids
Hashtags: #steak, #BBQ, #group