Grilled Teriyaki Steak With Plums Recipes

Steps:

• For the steak:
• Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
• Pineapple Raft:
• Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
• Serve with the grilled beef, if desired, garnished with scallions.

Steps:

• Preheat a grill or grill pan to medium heat. Puree the 3 chopped plums in a food processor or blender until smooth. Stir together the pureed plums with the teriyaki, sesame oil, Dijon and sriracha in a large bowl. Add the steak to the bowl, tossing to coat in the marinade, and marinate in the fridge for at least 1 hour.
• Cut the remaining 6 plums in half and remove the pits. Thread 6 halves on a long skewer, skewered from top to bottom. Repeat with another skewer.
• Remove the steak from the marinade and pat dry.
• Add the marinade to a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce has reduced slightly, about 5 minutes. Salt and pepper each side of the steak and grill over medium heat on each side for 2
• to 3 minutes. Once grilled on both sides, remove from the heat and let rest for 10 minutes.
• While the steak rests, put the plum skewers cut-side down on the grill and cook for 2 minutes. Flip and grill the other side for 2 minutes. Brush the plums with the marinade, flip and cook for an additional 1 to 2 minutes.
• Remove the plums from the skewers onto a platter. Slice the skirt steak against the grain and brush some marinade on it. Serve with scallions on top.

Steps:

• Heat grill to high. Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce.
• Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away.

Steps:

• Preheat the oven to 450°F. Season the filets with salt and pepper on both sides. Let the filet mignon rest at room temperature for 20 minutes. While the steaks are resting prepare the Balsamic Teriyaki Sauce.
• In a sauce pan, melt the butter until bubbling. Add shallots and garlic; cook for 3 minutes or until the aromatics are soft and sweet (watch to make sure you don't burn the shallots or garlic). Add the balsamic vinegar; bring to a boil. Once boiling, reduce the temperature. Simmer for 15 minutes until the sauce is reduced in half. The balsamic should be thick, glossy and coat the back of a spoon.
• Add the sugar, broth, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes.
• Heat a large frying pan over high heat until almost smoking. Add the cooking oil and swirl to coat. Place the steak filets in the frying pan, not touching. Cook for 2 minutes, turn the steaks over and cook an additional minute.
• Transfer the steaks to an ungreased baking sheet; place in oven. Cook for 4-6 minutes; depending on desired degree of doneness. For medium-rare, the internal temperature of the filet mignon should read 140°F-150°F. Remove to a plate and let rest for 5 minutes before serving. Serve with balsamic teriyaki poured over the steaks.

Steps:

• Score surface of steak, making shallow diagonal cuts. In a bowl, combine the broth, pineapple juice, soy sauce, lemon juice, honey and ginger. , Pour 1 cup marinade into a shallow bowl large; add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning once or twice. Add onion to remaining marinade; cover and refrigerate for 4-6 hours, stirring several times., Drain and discard marinade. On a greased grill rack, grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, place onion slices on a grilling grid lightly coated with cooking oil; place on a grill rack. Grill, covered, over medium heat for 6 minutes on each side or until tender. Thinly slice steak across the grain; serve with grilled onion.

Steps:

• To make the Balsamic Teriyaki Sauce, add the butter to a saucepot and set over medium-low heat. When the butter just starts to bubble, add the shallots and the garlic and cook for 3 minutes or until aromatics are soft. Watch to make sure you don't burn the shallots or garlic.
• Pour the balsamic vinegar in and bring to a boil. When boiling, immediately turn the heat to medium-low and simmer, uncovered, for 15 minutes or until reduced by half. The balsamic should be think, glossy and coat the back of a spoon. Add the sugar, stock, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes. Let cool and reserve 1/2 cup of the sauce for marinating and the remaining 1/4 cup for serving.
• Place the steak and just 1/2 cup of sauce in a large sealable plastic bag. Marinate 2 hours or overnight in the refrigerator. Thirty minutes prior to grilling, remove steak from refrigerator and let it sit at room temperature. Discard the marinade and pat the steak very dry.
• Grilling outdoors. If you're grilling outdoors, preheat the grill for direct grilling over high heat. Grilling in pan or stovetop: If you're cooking the steak on the stovetop, set a large frying pan or griddle over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat.
• Add the steak to the hot grill or pan in one layer. The pieces should not be touching. Cook for 3 to 5 minutes on each side for medium-rare. Skirt steak varies in thickness, so you might want to add the thicker pieces to the grill or pan first and give them an extra minute head start.
• Let the grilled skirt steak rest for 5 minutes, then cut across the grain for ultimate tenderness. Pour the remaining 1/4 cup of the Balsamic Teriyaki Sauce over the meat.