teriyaki-garlic steak recipe
This is a great steak recipe for sirloin. Sirloin isn’t always the tenderest of beef cuts, and the marinade I use for this recipe makes the meat tender. It also gives it a lot of wonderful flavor. I like to slice my sirloin steaks into long strips to give it more surface area so that it’ll soak up more of the marinade. An easy way to cut the steak into strips is to roll the steak up and then slice it, across the grain. Before rolling it up, however, you might want to rub some meat tenderizer into the beef. If you do, use unseasoned meat tenderizer.
- One pound sirloin steak
- 5 tablespoons teriyaki sauce (thin kind)
- 2 tablespoons pineapple juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon cooking oil
- 1 teaspoon minced garlic
- 2 green onions, sliced (with tops)
Directions: Place steak strips in a large zip-loc food bag. Add remaining ingredients and move meat around so that all the strips are exposed to the flavors in the steak marinade. Leave the meat in the steak marinade, in the fridge, for at least two hours. Rearrange the pieces of meat occasionally.
Remove steak from marinade and place on paper towels to drain away liquid. Drizzle a black iron skillet with a small amount of cooking oil and heat over medium-high. When pan is hot, add steak. I usually include the onions, too. Cook both sides of the steak to desired doneness.