Yields1 ServingPrep Time18 minsCook Time12 minsTotal Time30 mins
TERIYAKI SAUCE
1 ½cupsbrown sugar
2tspgarlic powder
2tspground ginger
1tsponion powder
1tbspJapanese red pepper flakes
⅔cupBBQ SauceBlue's Hog Original is about the closest
½cupKikkoman Soy
¼cupwildflower honey
2tbspsteen's pure cane syrup
3tbspkekap manis
½cuppeanut oil
2tspplum wine
1tspmaggi seasoning
STEAKS
41 1/4" denver cut stripsroom temperature and dried
1tspsea saltmedium grind
1tbspblack peppercoarse ground
2tspgarlic powder
GARNISH
⅓cupscallions
TERIYAKI SAUCE
1
Mix dry ingredients well, removing any lumps from brown sugar.
2
Hand whisk all liquid ingredients expect peanut oil. Mix well, let stand 30 minutes to 2 hours, re-whisking a few times.
3
Whisk in peanut oil until well incorporated. You may want to use and immersion blender for this last step.
STEAKS
4
Pour about 1/3 of the sauce into a container large enough to dip a steak in and have by the grill.
5
Bring steaks to room temperature. Dry well before seasoning.
6
Very lite sprinkle of sea salt, a lite coat of garlic powder, heavy coat of coarse black pepper. Press in each side well. Let stand 15 minutes.
7
Heat grill to 650°, clean well and wipe down with peanut oil. Five minutes later, do it again.
8
Grill steaks to sub-rare (note: if you eat rare, just barely gray it)
9
Dip each steak in sauce and place off direct heat to finish doneness. (If cooking to medium, you might dip once more.).
10
Remove, let stand 5 minutes covered.
11
Pour up 1/4 cup servings of sauce to dip. (Do not try in on the rice... it's very addicting)
12
Plate steak, top with scallions, serve with Jasmine Butter Rice and sweated Baby Bok-choy.
NOTES
13
The teriyaki sauce has been embellished from the original version.
For simplicity, I used the denver cut steak. Original calls for hand cutting a sirloin tip.
Discard any sauce used in dipping. Remainder of unused sauce can be sealed and refrigerated for 2 weeks.
⅔cupBBQ SauceBlue's Hog Original is about the closest
½cupKikkoman Soy
¼cupwildflower honey
2tbspsteen's pure cane syrup
3tbspkekap manis
½cuppeanut oil
2tspplum wine
1tspmaggi seasoning
STEAKS
41 1/4" denver cut stripsroom temperature and dried
1tspsea saltmedium grind
1tbspblack peppercoarse ground
2tspgarlic powder
GARNISH
⅓cupscallions
Directions
TERIYAKI SAUCE
1
Mix dry ingredients well, removing any lumps from brown sugar.
2
Hand whisk all liquid ingredients expect peanut oil. Mix well, let stand 30 minutes to 2 hours, re-whisking a few times.
3
Whisk in peanut oil until well incorporated. You may want to use and immersion blender for this last step.
STEAKS
4
Pour about 1/3 of the sauce into a container large enough to dip a steak in and have by the grill.
5
Bring steaks to room temperature. Dry well before seasoning.
6
Very lite sprinkle of sea salt, a lite coat of garlic powder, heavy coat of coarse black pepper. Press in each side well. Let stand 15 minutes.
7
Heat grill to 650°, clean well and wipe down with peanut oil. Five minutes later, do it again.
8
Grill steaks to sub-rare (note: if you eat rare, just barely gray it)
9
Dip each steak in sauce and place off direct heat to finish doneness. (If cooking to medium, you might dip once more.).
10
Remove, let stand 5 minutes covered.
11
Pour up 1/4 cup servings of sauce to dip. (Do not try in on the rice... it's very addicting)
12
Plate steak, top with scallions, serve with Jasmine Butter Rice and sweated Baby Bok-choy.
NOTES
13
The teriyaki sauce has been embellished from the original version.
For simplicity, I used the denver cut steak. Original calls for hand cutting a sirloin tip.
Discard any sauce used in dipping. Remainder of unused sauce can be sealed and refrigerated for 2 weeks.
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