Tonight we served Citrus Ginger Teriyaki steaks and they were a hit — even my kids kept raving about the sauce. I wasn’t sure how it would turn out since I started dinner at 6:00 and we were eating by 6:45, but a small tweak made the Asian-inspired glaze outstanding. I’m also giving away a final $100 Visa gift card sponsored by the National Beef Association; more on that later. For now, here’s the recipe and how I prepared it.
Because everyone was hungry, I didn’t take many process photos — just an ingredient shot and a couple of finished plates — but the method is straightforward and quick. I blended the sauce ingredients (everything except the steaks) in a food processor; a blender works, and if you don’t have either, finely chop the garlic and ginger and whisk everything together. I poured about a third of the sauce into a zip-top bag, added the steaks, sealed it, and let them marinate while I steamed rice.
I marinated the beef for 30 minutes, then grilled the steaks, flipping until they reached the desired doneness. After resting the meat briefly, I simmered the remaining teriyaki mixture until it reduced into a dark, syrupy glaze. Each steak was served with a few spoonfuls of that citrus glaze. The flavors melded beautifully — peanut, ginger, marmalade, garlic and the savory soy base all contributed to a balanced, bright sauce. I was surprised how well these ingredients worked together; it would also be delicious on kabobs.
Citrus Ginger Teriyaki Steak
Adapted with permission from “Beef: It’s What’s For Dinner”
Ingredients:
2 lbs top sirloin steak, cut 1″ thick
Marinade ingredients:
1/2 cup teriyaki marinade and sauce
1/3 cup orange marmalade
2 tablespoons creamy peanut butter
1 tablespoon finely chopped ginger
3 large garlic cloves, crushed
2 teaspoons dark sesame oil
3 tablespoons sugar
Directions:
- Combine the marinade ingredients in a small saucepan over medium heat, whisking until just blended. Remove from heat and cool slightly. Reserve about one-third of the mixture for later.
- Place the steaks and 1/3 cup of the marinade mixture in a plastic bag, turn to coat, seal, and refrigerate for 30 minutes, turning once. Discard any used marinade that has contacted raw meat.
- Grill or pan-fry the steaks 4–6 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes.
- While the meat rests, cook the reserved sauce in a small saucepan. Bring to a boil, then reduce heat and simmer for about 5 minutes, until slightly thickened and glossy, stirring occasionally.
- Slice the steak and serve with the reduced citrus-ginger teriyaki glaze spooned over the top.
Giveaway details
To enter the final $100 Visa gift card and swag giveaway, please complete a brief “Lean Cut Personality Match” survey — this is a required first step. The survey identifies which lean cut of beef suits your lifestyle best; results vary, and you can comment on whether you agree. After completing the survey, return here and leave a comment with the cut the survey recommended for you. That qualifies you for entry.
Additional ways to earn extra entries — please leave a separate comment for each extra entry you submit:
1) Follow @SavorySweetLife on Twitter (if you don’t already) and tweet about the giveaway. Then leave a comment with your Twitter handle.
2) Become a Facebook Fan of Savory Sweet Life and leave a comment telling me your favorite beef recipe (or comment if you’re already a fan).
3) Become a Facebook Fan of “Beef: It’s What’s for Dinner” and leave a comment confirming you joined.
Contest rules and status: Contest is now closed — thanks to everyone who entered. Congratulations to the winner, Kristen!
Disclosure: The Beef Association provided the swag bag for the giveaway and Savory Sweet Life received a gift card to help offset grocery and shipping costs related to this recipe series and prizes.