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Teriyaki Steak

Teriyaki Steak

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    8 h 30 m
Boysmom

Boysmom

Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 5576 mg
  • 223%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to broil OR preheat a barbecue grill.
  3. 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.
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Reviews

GINAH1
100

GINAH1

1/25/2004

I loved the marinade-however, I would not use skirt steak for this recipe. Next time I make it, I will use T-bones or filets.

Mrs Possum 08
74

Mrs Possum 08

8/3/2006

Thanks for posting this recipe, Deanna. It was easy to follow and the garlic really does lift supermarket brand teriyaki marinades. I followed the suggestion of others who were short on marinading time by nicking the meat before marinading - half an hour does the trick. To life the marinade further, I added a dash of sherry and a teaspoon of brown sugar. By the way, grill some mushrooms in the extra marinade - they are delicious this way.

S.E.
45

S.E.

1/25/2004

Very easy and good grilled on my George Foreman grill. Only needed 1 cup of teriyaki sauce.

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