Teriyaki Marinated Grilled Strip Steak

Here's a good example of a re-do and improve dish. The steak marinated in teriyaki and grilled up beautifully. However, because I didn't have a few ingredients the end result and presentation was lacking. The next time I do this dish I will reduce a little teriyaki sauce and drizzle over the top of the steak and garnish with diced green onion and sesame seeds. 

 

Ingredients:

8 once New York strip steak

1/2 cup teriyaki sauce

Basmati rice

Diced green onion

Sesame seeds

 

Preparation:

This is a really easy meal to prepare. Take your steaks and put them into a Ziploc bag with 1/2 cup teriyaki sauce and let marinate a few hours, but overnight is better.

 

Prepare the rice in your rice cooker according to the directions, which is usually 1 cup rice to 1 3/4 cups water, a little salt and press start.

 

Heat your grill to medium high. Take the steaks out of the marinade and set them on a paper towels dry. The teriyaki flavor is in the meat so you don't need the sauce on the grill, the sugar in the teriyaki will just make the steaks flame up and burn..

Brush each steak with a little olive oil and add salt and pepper. I always grill steaks by the 2/2 X 2/2 method as follows. Place the steaks on the grill facing 45 degrees to one side and cook for 2 minutes. Rotate the steak 45 degrees to the other side and cook for another 2 minutes. After the second 2 minutes, turn the steaks over and repeat the process. After a total cooking time of 8 minutes, check the temp. When the steak hits 125 degrees, remove to a plate and let rest 5 - 10 minutes.

To serve, place a helping of basmati rice on a plate. Take the steak and cut into slices and spread across the rice. Drizzle the reduced teriyaki sauce over the steak and garnish with green onions and sesame seeds.