1 (2 pound) well-trimmed beef top round steak, cut 1-1/2 inches thick
MARINADE
3/4 cup prepared teriyaki sauce
2 tablespoons dry sherry
1 tablespoon finely chopped fresh ginger
Servings: 6
1. In small bowl, combine marinade ingredients; mix well. Place steak and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; grill, covered, 25 to 28 minutes for medium rare doneness, turning occasionally.
3. Carve steak crosswise into thin slices.
Notes: Tip: Beef can be marinated in a plastic bag, glass utility dish or other non-reactive container. Acidic ingredients and alcohol react with some metals, such as aluminum and iron, to discolor food and impart a metallic flavor. Choose a container in which the beef fits snugly and lies flat.
MARINADE
3/4 cup prepared teriyaki sauce
2 tablespoons dry sherry
1 tablespoon finely chopped fresh ginger
Servings: 6
1. In small bowl, combine marinade ingredients; mix well. Place steak and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; grill, covered, 25 to 28 minutes for medium rare doneness, turning occasionally.
3. Carve steak crosswise into thin slices.
Notes: Tip: Beef can be marinated in a plastic bag, glass utility dish or other non-reactive container. Acidic ingredients and alcohol react with some metals, such as aluminum and iron, to discolor food and impart a metallic flavor. Choose a container in which the beef fits snugly and lies flat.
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