Teriyaki Steak Marinade Recipes

Steps:

• In this example, this marinade produces enough to marinate two steaks, so it would be sufficient for two of anything (chicken breasts, salmon steaks etc). Place your steaks in a Ziploc bag and pour in the marinade. Marinate in the refrigerator for four to six hours (you can go longer if you wish!): When you are ready to grill, remove the steaks from the marinade and allow them to drip dry. Be sure that your grill is heated up and ready to go. Brush the steaks with canola oil on both sides and apply sea salt and cracked black pepper to taste on both sides.

Steps:

• In a small bowl, mix all ingredients. Use to marinate beef.

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:

• 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.

Steps:

• Place all ingredients in a ziplock bag.
• Shake to mix.
• Add Steak.
• Marinate in fridge overnight.
• Grill Steaks.

Steps:

• In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

Steps:

• In a large resealable bag, combine lemon-lime soda, olive oil, soy sauce, lemon juice, garlic powder, and horseradish. Add steak and turn to coat. Seal and refrigerate for 8 hours or overnight.
• Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side.

Steps:

• Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
• Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Steps:

• In a small bowl, combine the first 7 ingredients. Transfer 3/4 cup marinade to a large bowl; add garlic and sesame oil. Score surface of flank steak, making diamond shapes 1/4 in. deep. Place steak in bowl; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 3 tablespoons of the reserved marinade. , Let stand for 5 minutes; slice across the grain. Heat remaining marinade; serve over beef. Sprinkle with green onion.

Steps:

• In a medium bowl, mix steak sauce, sherry, light brown sugar, soy sauce, garlic and pepper. Place desired meat in the mixture. Cover and marinate in the refrigerator at least 4 hours before grilling as desired.