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Citrus-Ginger
Beef
Teriyaki
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Servings:
Serves
4
| 4 |
boneless beef chuck top blade steaks, cut 3/4-inch thick |
| 1/2 |
cup water |
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toasted sesame seeds or diagonally sliced green onions |
| 1/2 |
cup prepared teriyaki marinade and sauce |
| 1/3 |
cup orange marmalade |
| 2 |
Tbsp. creamy peanut butter |
| 3 |
large cloves garlic, crushed |
| 1 |
Tbsp. finely chopped fresh ginger |
| 2 |
tsp. dark sesame oil |
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In small saucepan, combine marinade ingredients. Heat over medium heat until slightly melted. Place beef steaks and 1/3-cup of marinade in sealable plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes; turn once. Set aside remaining marinade. |
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Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16-20 minutes for medium doneness; turn occasionally. |
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Meanwhile to make sauce, add water to reserved marinade in pan. Bring to a boil; reduce heat to low. Simmer, uncovered, 12-15 minutes or until slightly thickened; stir occasionally. |
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Serve steaks with sauce. Sprinkle with sesame seeds, if desired. |
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***Write a review of this recipe!*** |
Recipe from the Texas Beef Council |
