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Teriyaki Steak

Teriyaki steak served with rice, macaroni salad and a slice of pineapple
PREP TIME
3h
COOK TIME
20 min
YIELDS
4-6 servings

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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Ingredients

4
lbs. tri-tip steak, cut into 1-inch thick steaks

Teriyaki Sauce

1 ½
cup soy sauce
1 ½
cup brown sugar
3
cloves garlic, crushed
2
pieces of ginger, smashed
½
cup Japanese Sake
1/3
cup pineapple juice

Macaroni Salad

2
cups macaroni, uncooked
1 10-oz
package frozen peas
¼
onion, finely diced
¼
cup celery, finely diced
¼
cup carrots, finely diced
1 ½
cup mayonnaise
¼
tsp mustard
½
tsp sugar
Salt and pepper, to taste
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Directions

Step 1

In a bowl, mix the soy sauce, brown sugar, garlic, ginger, sake and pineapple juice.

Step 2

Place beef in a separate bowl and pour marinade over.

Step 3

Cover and marinate for at least 3 hours.

Step 4

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.

Step 5

For the macaroni salad, boil macaroni and salted water until tender; drain and cool.

Step 6

Defrost peas and 1/2 inch of salted hot water; drain.

Step 7

In a small bowl, combine diced onion, celery, and carrots; set aside.

Step 8

In a large bowl, mix all ingredients to create desired consistency. Season with salt and pepper. Refrigerate, covered, until serving time.

Step 9

Serve the steak with steamed rice, macaroni salad and fresh pineapple.

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