Pacific Rim Glazed Steak (04.15.14)

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  • 1 steak

Marinade

  • 1 cup teriyaki sauce
  • 1/2 cup onion, chopped
  • 1/3 cup honey
  • 1/3 cup orange juice
  • 1 tablespoon dark sesame oil
  • 1-2 cloves garlic
  • 1 tablespoon fresh chopped rosemary
  • Salt and pepper, to taste

Toss the teriyaki sauce, onion, honey, orange juice, oil, garlic, salt and pepper into a blender. Process until very smooth. Set aside 1/2 cup of the marinade and refrigerate.

Place the meat on a cutting board. Score the steak on both sides in a crisscross pattern, then marinate overnight in plastic bag or glass container.

Remove the steak and pat dry. Pour the unused marinade into a small saucepan over medium low heat. Discard the used marinade.

Cook on grill at medium high heat. Toss the meat on and cook for 3-4 minutes on each side for medium-rare. Baste halfway through with some of the hot marinade.

Let the steak rest for about five minutes. Slice the steak across the grain into about 1/4-inch thick pieces. Plate the pieces, season with salt and more pepper, and spoon hot marinade over them. Garnish with orange and rosemary.

Sponsor: Utah Beef Council

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