When I decided to fire up the grill for the first time this season to celebrate Memorial Day Weekend, I had no idea I’d be shivering and grilling in the rain. It didn’t even hit 50°F yesterday! Saturday night there was snow falling! This just doesn’t happen in late May in Reno.
To inaugurate grilling season I chose to use my Dad’s stand-by Teriyaki marinade with some steak. I have memories of my Dad mixing this up and letting t-bone steaks marinate in it all day. It has always been a favorite of mine.
I believe the recipe for the marinade came from an old edition of the Better Homes and Gardens Cookbook. I have a newer edition (relatively; it’s copyright 1989) and the recipe is not in there. I’m also pretty sure my Dad changed it a bit.
This time I used a piece of beef labeled “London Broil”. Research leads me to believe it is actually a top round steak. Use your favorite cut of beef. T-bone and rib eye steaks both work well with this marinade.
It let my steak marinate for four hours, flipping it several times. With the thickness of my steak, I wish I had it in the marinade a little longer, but it was still delicious.
Grilled Teriyaki Steak
- ½ cup soy sauce
- ¼ cup vegetable oil
- 2 tablespoons molasses
- 2 teaspoons ground ginger
- 2 teaspoons dry mustard
- 6 cloves garlic, minced
- steaks (t-bone, rib eye, flank, etc.)
Combine soy sauce, vegetable oil, molasses, ginger, mustard and garlic in a glass dish. Mix well. Add meat and turn to coat. Marinate steak at least 2 hours, turning occasionally.
Remove steak from marinade. Grill the steaks to taste. If using flank or top round steak, let the steak rest for about 5 minutes and then slice thinly across the grain.