Island Teriyaki
"Street hawkers on the Polynesian Islands cook this over coals."
photo by Boomette
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1⁄2 cup soy sauce
- 1⁄4 cup salad oil
- 2 tablespoons molasses
- 2 teaspoons ground ginger or 2 tablespoons grated gingerroot
- 2 teaspoons dry mustard
- 6 garlic cloves, minced
- 1 1⁄2 lbs round steaks, 1/4-inch thick
directions
- Combine first 6 ingredients. Cut meat across grain into strips 1 inch wide. Add meat to soy marinade, stirring to coat; let stand 15 minutes at room temperature. Lace strips accordian-style on skewers.
- Broil 5 inches from heat 5-7 minutes or until cooked rare to medium-rare, turning frequently and basting with soy marinade. Alternatively, you can grill these. Serve hot as an appetizer.
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Reviews
-
Mixed reviews on this. Needed something more to give it a wow factor. -
The only think I wish I had done differently with this was to make more of it! I used garlic powder, and we poked holes in the meat before putting it in the marinade so it would absorb more. We cooked the steak under the broiler since it was nasty out, but I will definitely try it on the grill next time. I hope the molasses doesn't cause flare-ups. -
We asked the butcher to cut the meat in 1 inch slices. Seems like they didn't understand. The slices were so big. Anyway, the meat was in the marinade for maybe 1 hour. And also in the fridge. The steak was so tender and so tasty. Thanks jackie :) Made for Count Dracula and His Hot Bites for ZWT7 -
We loved this tasty meat!!! I made it exactly as written, using a sirloin steak!! Will definitely make this again and for company!! Thanks for sharing the recipe! Made for ZWT 7.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
