Beef

Teriyaki Sirloin Steak

Okay

I know, we are still in the New Year spirit (maybe), more chicken, more fish, more veggies,etc, etc

However, right around the corner is grilling season

Hmmmmm, what to do

Well, after all the heavy (yet delicious) comfort foods of winter and all the New Year’s resolutions, I think it is time for a taste of Summer

I think it is time for Steak!

In fact I think it is time for a Teriyaki Sirloin steak, to be exact!

Here I have 4 beef sirloin steaks

We use these Wilton sheet pans

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They have a wonderful beefy flavor on their own, but they will really do well with a great marinade

So let’s talk about that

You will need 1 cup of Teriyaki sauce, 1/4 cup of Soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of honey and 1 clove of grated garlic

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Place all your marinade ingredients into a bowl and whisk, until combined

Place your steaks in a gallon zip lock bag

I stand the bag up in a mixing bowl to avoid it flopping around when you add the marinade

Pour your marinade in, over the steaks, push the bag down to release any excess air, seal and move the marinade and steaks around to coat evenly

I lay the bag in a flat pan so the steak really just sits in all that good flavor

You can marinate this overnight, which is best, flipping at least twice

If cooking the same day allow at least 1-2 hours to marinate, flip the bag every 20 minutes or so to maximize penetration and evenly coat

When the steak has marinated enough, strain the liquid into a sauce pot and let the steaks come to room temperature

Season the beef with some kosher salt and ground black pepper

Bring the marinade to a boil, then simmer and reduce by half (allow to cook down slowly)

Well, you can grill these outside, however, due to the weather I’m forced to grill these inside

Add 2 tablespoons of extra virgin olive oil to a cast iron grill pan

We use this Lodge Cast-Iron Grill Pan

I’m going to let this heat up until smoking, I want to get some grill marks and grill flavor

Place your steaks in the pan and season the other side with kosher salt and ground black pepper

While these cook, baste them with the reduced marinade

Sear for about 4 minutes, then turn them cross wise (do not flip yet)

Baste

Cook another 2 minutes, then flip

Baste

Sear the new side another 2-3 minutes then turn cross wise and cook another minute or 2 more until the steaks are medium at around 135 F

Baste

Remove from the pan and let rest for 10 minutes before serving

 We served these steaks over a bed of Citrus Roasted Asparagus

Teriyaki Sirloin Steak (1)

Enjoy!!!

Simply Sundays! ~ Teriyaki Sirloin Steak

  • Servings: 4
  • Time: Prep 10 Min, Marinate 1-2 hours or Overnight, Cook 12 Min
  • Difficulty: Medium
  • Print

Ingredients

4 boneless sirloin steaks

1 cup of Teriyaki sauce

1/4 cup of Soy sauce

1 tablespoon of brown sugar

1 tablespoon of honey

1 garlic clove minced

kosher salt

ground black pepper

Directions

Place 1 cup of Teriyaki sauce, 1/4 cup of Soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of honey and 1 clove of grated garlic into a mixing bowl and whisk until well combined

Place your steaks in a zip lock bag.  Pour in your marinade.  Force all the air out of the bag and seal.  Move the marinade and steaks around to coat evenly, then lay the bag in a flat pan so the steak really just sits in all that good flavor

Marinade this overnight, which is best, flipping the bag at least twice, or marinate at least 1-2 hours.  When marinating the same day I like to flip the bag every 20 minutes or so to maximize penetration, and evenly coat

When the steak has marinated enough, strain the liquid into a sauce pot and let the steaks come to room temperature.  Season the beef with some kosher salt and ground black pepper

Bring the marinade to a boil, then simmer and reduce by half (allow to cook down slowly). Add 2 tablespoons of extra virgin olive oil to a cast iron grill pan and heat up until smoking.  Place your steaks in the pan and season the other side with kosher salt and ground black pepper

While the steaks cook, baste them with the reduced marinade.  Sear for about 4 minutes, then turn them cross wise (do not flip yet).  Baste some more.  Cook another 2 minutes, then flip.  Baste again.  Sear the new side another 2-3 minutes then turn cross wise and cook another minute or 2 more until the steaks are medium at around 135 F.   Baste once more then remove from the pan and let rest for 10 minutes before serving

© Simply Sundays 2016
All rights reserved

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