Grilled Skirt Steaks With Hawaiian Style Teriyaki Glaze And Grilled Broccoli Recipes

HAWAIIAN TERIYAKI STEAK

Hawaiian Teriyaki Steak image

Provided by Food Network

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 pint soy sauce (2 cups)
1 head garlic, peeled and coarsely chopped
1 knob ginger, peeled and thinly sliced
1 large onion, thinly sliced
3 pounds sirloin tip, sliced into 3/4-inch thick steaks
1 fresh pineapple
3 tablespoons butter
Sliced scallions, for garnish

Steps:

For the steak:
Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
Pineapple Raft:
Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
Serve with the grilled beef, if desired, garnished with scallions.

GRILLED STEAK WITH BALSAMIC TERIYAKI

Grilled Steak With Balsamic Teriyaki image

From The Steamy Kitchen Cookbook by Jaden Hair. She suggests using skirt steak, but you can also use this as a marinade for flank steak and london broil.

Provided by Brookelynne26

Categories Steak

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb skirt steak (or other steak of your choice)
2 tablespoons cooking oil (if cooking in frying pan)
1 1/2 tablespoons unsalted butter
1 shallot, minced
2 garlic cloves, finely minced
1 cup balsamic vinegar
2 teaspoons sugar
1/4 cup beef stock (can use chicken or vegetable stock, whatever you have on hand)
2 tablespoons soy sauce
1 tablespoon mirin

Steps:

To make the Balsamic Teriyaki Sauce, add the butter to a saucepot and set over medium-low heat. When the butter just starts to bubble, add the shallots and the garlic and cook for 3 minutes or until aromatics are soft. Watch to make sure you don't burn the shallots or garlic.
Pour the balsamic vinegar in and bring to a boil. When boiling, immediately turn the heat to medium-low and simmer, uncovered, for 15 minutes or until reduced by half. The balsamic should be think, glossy and coat the back of a spoon. Add the sugar, stock, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes. Let cool and reserve 1/2 cup of the sauce for marinating and the remaining 1/4 cup for serving.
Place the steak and just 1/2 cup of sauce in a large sealable plastic bag. Marinate 2 hours or overnight in the refrigerator. Thirty minutes prior to grilling, remove steak from refrigerator and let it sit at room temperature. Discard the marinade and pat the steak very dry.
Grilling outdoors. If you're grilling outdoors, preheat the grill for direct grilling over high heat. Grilling in pan or stovetop: If you're cooking the steak on the stovetop, set a large frying pan or griddle over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat.
Add the steak to the hot grill or pan in one layer. The pieces should not be touching. Cook for 3 to 5 minutes on each side for medium-rare. Skirt steak varies in thickness, so you might want to add the thicker pieces to the grill or pan first and give them an extra minute head start.
Let the grilled skirt steak rest for 5 minutes, then cut across the grain for ultimate tenderness. Pour the remaining 1/4 cup of the Balsamic Teriyaki Sauce over the meat.

Nutrition Facts : Calories 362.6, Fat 20.5, SaturatedFat 7.2, Cholesterol 85.2, Sodium 673.6, Carbohydrate 15, Fiber 0.1, Sugar 11.8, Protein 25.6

GRILLED TERIYAKI SKIRT STEAK AND STIR FRIED ASIAN VEGETABLES

Grilled Teriyaki Skirt Steak and Stir Fried Asian Vegetables image

I love this meal not only because it is so delicious and fresh, but also because it cooks quickly! Light up the grill, send the hubby outside to tend to the steak and hit the wok! (Don't be turned off by the long list of ingredients- it's not so bad.) Cooking time does not include marinating time.

Provided by hollyfrolly

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs skirt steaks, marinated in your favorite teriyaki sauce for at least 2 hours
12 ounces broccoli rabe, ends removed, chopped into one inch bites
2 garlic cloves, minced
1 (15 ounce) can straw mushrooms, drained
4 ounces sliced water chestnuts
4 ounces bamboo shoots, canned
5 baby carrots
15 -20 snow peas, fresh
3 tablespoons peanut oil
1 tablespoon sesame oil
6 ounces stir-fry sauce (I like House of Tsang's Classic Stir Fry Sauce)
1/8 cup almonds, slivered, toasted
chili paste, to taste (optional)

Steps:

On hot grill, grill steak for about 6-7 minutes per side.
Slice meat into one inch strips, cover with foil and set aside until veggies are ready.
Gently toast almonds in a hot pan for about two minutes and set aside.
In a hot wok, add both kinds of oil and brocollini- stir for about three minutes.
Add mushrooms, carrots and garlic, stir for two minutes.
Add water chestnuts, bamboo shoots and snow peas and stir fry sauce and stir for an additional two minutes.
Serve stir fry veggies and steak over jasmine rice. (We love spicy food and LOVE to add chili paste to our own meals- suit yourself).

Nutrition Facts : Calories 1253.8, Fat 72.1, SaturatedFat 17.8, Cholesterol 200.6, Sodium 2531.6, Carbohydrate 44.8, Fiber 14.8, Sugar 11.7, Protein 110.9

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