Charcoal-Grilled Beef Teriyaki

Name: Charcoal-Grilled Beef Teriyaki
Yield: Serves 4
Cuisine: Asia, Japanese, Asian
Ingredients: 2 pounds, sirloin steak tips (flap meat), trimmed of excess fat (see note); 1/3 cup, soy sauce (see note); 1/4 cup, mirin (see note); 2 tablespoons, vegetable oil, plus extra for cooking grate; 3 medium, garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1 tablespoon, grated fresh ginger; 1 tablespoon, sugar; 1 teaspoon, finely grated orange zest; 2 medium, scallions, white parts minced and green parts sliced thin on bias, separated; 1/3 cup, soy sauce (see note); 1/2 cup, sugar; 1/2 cup, sake (see note); 1/2 cup, mirin (see note); 1 teaspoon, grated fresh ginger; 1 teaspoon, cornstarch

8 comments

Appears in Cook's Illustrated May/June 2009

This recipe features beautifully tender, charred beef glazed with a sweet and savory sauce.

SERVES4

TIME1½ hours, plus 30 minutes marinating

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WHY THIS RECIPE WORKS

For a juicy, charred teriyaki steak recipe embellished by a well-balanced, sweet and savory glaze, we decided to use inexpensive steak tips, which became very tender when marinated. For a thick sauce that didn’t take an hour on the stove, w...

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