Citrus Ginger Beef Teriyaki

Yield:
4 servings

Preparation Time:
and Cooking Time: 35 minutes; Marinating Time: 30 minutes

Serve with grilled vegetable kabobs, french bread and pineapple

Ingredients:

  1. 4 boneless beef chuck top blade steaks, cut 3/4 to 1-inch thick (approx. 6 oz. eac
  2. 1/2 cup water
  3. toasted sesame seeds or diagonally sliced green onions (optional)
  5. Marinade:
  6. 1/2 cup prepared teriyaki marinade and sauce
  7. 1/3 cup orange marmalade
  8. 2 tablespoons smooth peanut butter
  9. 3 cloves garlic, crushed
  10. 1 tablespoon finely chopped fresh ginger
  11. 2 teaspoons dark sesame oil
Directions:

1. In small saucepan, combine marinade ingredients. Heat over medium heat until slightly melted. Place beef steaks and 1/3 cup of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes; turn once. Set aside remaining marinade.

2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness; turn occasionally.

3. Meanwhile to make sauce, add water to reserved marinade in pan. Bring to a boil; reduce heat to low. Simmer, uncovered, 12 to 15 minutes or until slightly thickened; stir occasionally.

4. Serve steaks with sauce. Sprinkle with sesame seeds, if desired.

Vegetable Kabobs: Skewer green and red bell pepper chunks, alternating with halved small onions and mushrooms. Place on grill, baste once with reserved marinade. Grill until tender, turn often.


TDS 3