Beef teriyaki is a popular recipe, but have you tried it grilled? Grab the perfect cut of steak and head to the grill! The homemade teriyaki sauce will make you forget all about the store-bought sauce!
I’m proud to have partnered with The Ohio Beef Council to bring you this recipe.
Summertime is the best when it comes to cooking because we use the grill more often. Grilling makes things so much easier. The prep work is simple as are the ingredients. Everything seems to take half the time to prepare too! But what is even better is the clean-up!
Beef Teriyaki has become my family’s favorite grilled beef recipe! The beef is tender and the sauce is loaded with flavor!
What Is Teriyaki?
Teriyaki is a type of Japanese cooking where soy sauce, Japanese sake, mirin, and sugar are mixed together to create a sauce that is used as a marinade for proteins (as with the Chicken Teriyaki) and vegetables or as a glaze for Pineapple Teriyaki Brats,
Teriyaki sauce is readily accessible in most supermarkets but it is very easy to make at home. Plus, as with anything homemade, you can control the ingredients!
The sauce I am sharing with you today is a little different from your traditional teriyaki sauce; it does have a surprise ingredient. The sauce is both sweet and savory and tastes absolutely delicious!
What Do I Need To Make This Beef Teriyaki Recipe?
Low Sodium Soy sauce
What Is The Best Beef For Teriyaki?
The most common type of beef used for teriyaki is flank steak because it is quick cooking, flavorful and easy to serve thinly sliced.
But grilling teriyaki, I like to use sirloin steak.
Sirloin steak is lean, juicy, and moderately tender beef that is pretty affordable compared to other cuts like filet mignon. This steak has no bones and very little fat (which means it is good or marinating), making it taste delicious any way it’s cooked!
Regardless of the cut, beef is such a great source of protein. One 3 oz cooked serving of beef provides half your Daily Value of protein and it is low in calories. Beef supplies 10 essential nutrients, including B-vitamins, zinc, niacin, phosphorus and iron, which help support an active lifestyle.
How To Make Beef Teriyaki
STEP ONE – Prepare the marinade by whisking together the soy sauce, dressing, lime juice, and sesame seeds.
STEP TWO- Allow the steak to come to room temperature. Season the steak with salt and pepper.
STEP THREE – While the steak is coming to room temperature, grease grill grates with non-stick spray and heat the grill to medium.
STEP FOUR – Grill the steaks for about 8-13 minus ( for a ¾ inch steak) turning once.
STEP FIVE – Brush the steak with teriyaki sauce during the last few minutes of grilling. Serve the steak with extra sauce on the side.
Beef Teriyaki Recipe Tips
You can use the sauce as a marinade. Place the sauce in a ziptop bag, add the steak. Refrigerate for 15 minutes to several hours.
Keep in mind that the sugar from the dressing will make the beef stick to the grill and will “char” the steak a little more than if you brush the marinade on during the last few minutes of cooking the beef. Boil the leftover marinade until it has thickened to serve alongside the steak.
If you cannot find sirloin steak, search for a top sirloin filet, top sirloin steak-center cut, or ranch steaks. You can also use flank steak or even make hamburgers!
For a thicker sauce, heat the sauce in a small saucepan over medium-low heat. Simmer until the sauce has reduced and thickened.
Grilling With Beef:
- It’s essential to keep beef fresh and chilled until it’s time to grill. Store beef in the refrigerator to ensure it remains at a safe temperature of 35-40°F.
- Keep food safety in mind when thawing beef before grilling. Although some say to bring beef to room temperature before grilling, we recommend seasoning beef as soon as it’s taken from the fridge, then putting it right on the grill.
- Become a grill master this summer! Follow these simple grilling guidelines to learn approximately how many minutes to grill burgers, steaks and kabobs to achieve the perfect temperature.
- Remember: Don’t flip your steaks and burgers too much! Usually, one flip is all you need.
- Always use a meat thermometer when trying to determine beef’s doneness! The temperature should read 145°F for medium-rare beef, 160°F for medium, and 170°F for well done. Keep in mind that beef’s internal temperature will continue to rise, even after it’s removed from the grill.
- After grilling, allow beef to rest for about five minutes before cutting and serving. This prevents the tasty juices from draining out of the beef and onto your plate
- Interested in how your beef makes it from pasture to plate? Every step of the way, Ohio’s beef farmers stay committed to providing excellent care for their animals, protecting the environment, and producing safe, healthy beef for your family. Learn more about the lifecycle from Beef. It’s What’s For Dinner.
What To Serve With Beef Teriyaki
- ½ cup soy sauce (low-sodium)
- ½ cup French dressing
- 1 tablespoons sesame seeds
- 4 tablespoons lime juice
- 2 Sirloin steaks
- Prepare the marinade by whisking together the soy sauce, dressing, lime juice, and sesame seeds.
- Allow the steak to come to room temperature. Season the steak with salt and pepper.
- While the steak is coming to room temperature, grease grill grates with non-stick spray and heat the grill to medium.
- Grill the steaks for about 8-13 minus ( for a ¾ inch steak) turning once.
- Brush the steak with teriyaki sauce during the last few minutes of grilling. Serve the steak with extra sauce on the side.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 556Total Fat 42gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 26gCholesterol 78mgSodium 4073mgCarbohydrates 16gFiber 1gSugar 11gProtein 29g