Teriyaki Sirloin Steak

Name: Teriyaki Sirloin Steak
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 454 grams beef top sirloin steak (3/4 inch thick); 59 milliliters packed brown sugar; 59 milliliters canola oil; 1 teaspoon garlic powder; 2 teaspoons ground ginger; 2 teaspoons ground mustard; 118 milliliters soy sauce

Teriyaki Sirloin Steak

Teriyaki Sirloin Steak requires roughly 20 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 232 calories, 19g of protein, and 12g of fat per serving. It will be a hit at your valentin day event. A mixture of beef top sirloin steak, brown sugar, soy sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a reasonably priced recipe for fans of Japanese food. Many people really liked this main course. Teriyaki Sirloin Kabobs, Teriyaki Sirloin Kabobs, and Teriyaki Sirloin Kabobs are very similar to this recipe.

Instructions

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.

Ingredients you will need

Steak

Equipment you will use

Ziploc Bags

Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Marinade

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Equipment

Ziploc Bags

Kitchen Thermometer

Grill

Ingredients

Servings:

454grams

beef top sirloin steak (3/4 inch thick)59milliliters

packed brown sugar 59milliliters

canola oil 1teaspoon

garlic powder 2teaspoons

ground ginger 2teaspoons

ground mustard 118milliliters

soy sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Sirloin Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. 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 Brooks Willamette Valley Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!