Grilled Sirloin Teriyaki
The recipe Grilled Sirloin Teriyaki could satisfy your Japanese craving in around 20 minutes. This recipe serves 2. One serving contains 197 calories, 27g of protein, and 4g of fat. It is perfect for The Fourth Of July. It works well as a rather inexpensive main course. A mixture of rice vinegar, garlic clove, gingerroot, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet.
In a large resealable plastic bag, combine the first six ingredients.
Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon
Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Sirloin Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Wild Horse Unbridled Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.
Wild Horse Unbridled Pinot NoirThis Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.