Beef steak that’s charred over the mesquite wood, slathered with house-made teriyaki sauce (made with Japanese sake), and served with rice, macaroni salad, and pineapple.
Courtesy of Mike Fuse of Mike’s Huli Chicken.
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In a bowl, mix the soy sauce, brown sugar, garlic, ginger, sake and pineapple juice.
Place beef in a separate bowl and pour marinade over.
Cover and marinate for at least 3 hours.
Place marinated steak on a grill on medium-high heat, grill steaks 3-5 minutes on each side or cook to your desired doneness getting the perfect sear.
For the macaroni salad, boil macaroni and salted water until tender; drain and cool.
Defrost peas and 1/2 inch of salted hot water; drain.
In a small bowl, combine diced onion, celery, and carrots; set aside.
In a large bowl, mix all ingredients to create desired consistency. Season with salt and pepper. Refrigerate, covered, until serving time.
Serve the steak with steamed rice, macaroni salad and fresh pineapple.