Grilled Steak with Teriyaki Glaze

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 25.6g
  • Carbohydrate: 9.1g
  • Fiber: 0.2g
  • Cholesterol: 67mg
  • Iron: 2mg
  • Sodium: 850mg
  • Calcium: 21mg

Ingredients

  • 3/4 cup mirin (sweet rice wine)
  • 3/4 cup low-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 8 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick)
  • Cooking spray

Preparation

  1. Combine mirin and soy sauce in a medium saucepan; bring to a boil over medium-high heat. Cook until reduced to 3/4 cup (about 12 minutes). Pour into a bowl; cool completely. Stir in oil. (Mixture will thicken as it cools.)
  2. Combine half of soy mixture and steaks in a shallow dish, turning to coat. Cover and marinate in refrigerator 2 hours, turning occasionally. Reserve remaining soy mixture.
  3. Remove steaks from refrigerator; discard soy mixture in dish. Let steaks stand at room temperature 20 minutes.
  4. Prepare grill.
  5. Pat steaks lightly with a paper towel. Place steaks on grill rack coated with cooking spray; grill 3 minutes. Turn steaks over; spoon reserved soy mixture over tops of steaks. Grill 3 minutes or until desired degree of doneness. Remove from grill. Let stand 5 minutes before serving.
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