Teriyaki Steak

Teriyaki Steak

42 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    8 h 30 m
Boysmom
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (42)

Rate This Recipe
GINAH1
100

GINAH1

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

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.

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

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Marinated Flank Steak

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Grilled or Fried Skirt Steak