Teriyaki Lamb Steaks Recipes

Steps:

• Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
• Preheat oven to broil OR preheat a barbecue grill.
• When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

Steps:

• Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

Steps:

• Place meat in a deep glass or ceramic dish in a single layer.
• In a small bowl, combine garlic, honey, mustard, ginger, pepper, lemon juice, oil and soy sauce.
• Pour over chops and marinate in the refrigerator 8 hours or overnight, turning occasionally.
• Remove chops from marinade and place on a broiler rack.
• Pour marinade into a small saucepan to heat.
• Broil about 4 inches from heat for 7 minutes on each side.
• Stir hot marinade into the rice and serve.

Steps:

• TO MAKE THE MARINADE: In a small saucepan whisk together the marinade ingredients. Bring the mixture to a boil, stirring to dissolve the sugar. Set aside to cool to room temperature.Trim the lamb steaks of nearly all fat. Place the steaks in a large, resealable plastic bag and pour in the cooled marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 8 hours, turning occasionally.Remove the steaks from the bag and discard the marinade. Pat the steaks dry with paper towels. Lightly brush or spray both sides of th steaks with the vegetable oil. Grill over Direct Medium heat until the lamb is medium rare, 5 to 7 minutes, turning once halfway through grilling time. Serve hot.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• In a shallow dish, combine the first six ingredients; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.