Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/348/
Citrus Ginger Beef Teriyaki
Serve with grilled vegetable kabobs, french bread and pineapple
Yield: 4 servings
Preparation Time: and Cooking Time: 35 minutes; Marinating Time: 30 minutes
Ingredients
| 4 |
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boneless beef chuck top blade steaks, cut 3/4 to 1-inch thick (approx. 6 oz. eac
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| 1/2 |
cup |
water
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toasted sesame seeds or diagonally sliced green onions (optional)
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Marinade:
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| 1/2 |
cup |
prepared teriyaki marinade and sauce
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| 1/3 |
cup |
orange marmalade
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| 2 |
tablespoons |
smooth peanut butter
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| 3 |
cloves |
garlic, crushed
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| 1 |
tablespoon |
finely chopped fresh ginger
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| 2 |
teaspoons |
dark sesame oil
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Directions:
1. In small saucepan, combine marinade ingredients. Heat over medium heat until slightly melted. Place beef steaks and 1/3 cup of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes; turn once. Set aside remaining marinade.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness; turn occasionally.
3. Meanwhile to make sauce, add water to reserved marinade in pan. Bring to a boil; reduce heat to low. Simmer, uncovered, 12 to 15 minutes or until slightly thickened; stir occasionally.
4. Serve steaks with sauce. Sprinkle with sesame seeds, if desired.
Vegetable Kabobs: Skewer green and red bell pepper chunks, alternating with halved small onions and mushrooms. Place on grill, baste once with reserved marinade. Grill until tender, turn often.
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/348/