Grilled Steak With Teriyaki Mushrooms Recipes

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GRILLED TERIYAKI STEAK



Grilled Teriyaki Steak image

For your next BBQ, try this amazing Grilled Teriyaki Steak from Delish.com!

Categories     steak     grilled teriyaki steak     teriyaki steak     teriyaki     beef     grilled steak

Time 35m

Yield 4

Number Of Ingredients 10

1 lb. skirt steak
1/2 c. teriyaki sauce
2 cloves garlic, minced
2 tbsp. minced ginger
1/4 c. sliced scallions, plus 4 whole scallions
Juice of 1 lime
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 tsp. Sesame seeds, for garnish

Steps:

  • Cut steak crosswise into 3 equal pieces.
  • In a large bowl, whisk together teriyaki sauce, garlic, ginger, scallions, and lime. Add the steak and toss so that the meat is fully coated in the marinade. Cover the bowl with plastic wrap and set in refrigerator for at 30 minutes and up to 2 hours.
  • After the steak has time to marinate, preheat grill (or grill pan) to medium-high and oil the grates.
  • Once hot, remove the meat from the marinade and place on the grill. Add scallions to the grill and brush with oil. Season both with salt and pepper. Cook steak for about 3 minutes per side (depending on the thickness) for medium-rare.
  • Remove steak from grill and transfer it to a cutting board. Cover with foil and let rest for 5-10 minutes. Slice the steak against the grain into thin strips.
  • Garnish with sesame seeds.

GRILLED TERIYAKI STEAK RECIPE - 30 MINUTE MARINADE



Grilled Teriyaki Steak Recipe - 30 Minute Marinade image

This fantastic recipe for a homemade teriyaki sauce works perfectly with a nice cut of steak over the direct heat of the grill. The rich flavors of the sauce will become a family favorite. Best of all, it is just a 30 minute marinade!

Provided by Jason

Categories     Main Course

Time 45m

Number Of Ingredients 6

3-4 Steaks (we used ribeye)
1/2 cup Soy Sauce
1/2 cup Sugar
3-4 cloves Garlic (minced)
1 tbsp Ginger (ground)
2 tbsp Apple Cider Vinegar

Steps:

  • Combine all the marinade ingredients into a bowl and mix
  • Pour into a gallon Ziploc bag and add steak. Seal and mix it all together
  • Marinade for 30 minutes in the refrigerator. I recommend placing the Ziploc in a plastic container just in case it leaks. It can create a mess if it drips all over the fridge (trust me).
  • After 30 minutes, remove the steak and discard the marinade
  • Heat grill to 375 degrees and oil the grill grates so the steak does not stick
  • Place steak on grill over the direct flames and cook each side 6-7 minutes, depending on the temperature you prefer.
  • Let the steak rest for 10 minutes after taking off the grill to allow the juices to settle in the steak and not run out. This simple step helps the steak retain its juiciness!

Nutrition Facts : ServingSize 8 servings, Calories 492 kcal, Carbohydrate 34 g, Protein 37 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 103 mg, Sodium 1733 mg, Sugar 31 g

GRILLED STEAK WITH MUSHROOMS



Grilled Steak with Mushrooms image

This grilled steak is perfect meal for two for a special occasion. Complete your plate with a baked sweet potato or more nonstarchy vegetables like asparagus or green beans.

Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough

Yield 2 Servings

Number Of Ingredients 5

nonstick cooking spray 1 1
filet steaks (4-ounce each (1 1/2 inch thick)) 2 2
ground black peppers 1/4 tsp 1/4 tsp
margarine (trans-fat-free) 1 tbsp 1 tbsp
sliced button mushrooms 1 pints 480 ml

Steps:

  • Prepare an indoor or outdoor grill and heat on high. Spray grill rack with cooking spray. (function() { var a="",b=[ "adid=ada-foodhub-3-706081716", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

Nutrition Facts : Nutrition Facts 2 Servings Serving Size 1 steak with 1 cup mushrooms Amount per serving Calories 190 Total Fat 10g Saturated Fat 3.1g Trans Fat 0g Cholesterol 60mg Sodium 90mg Total Carbohydrate 2g Dietary Fiber 1g Total Sugars 1g Protein 23g Potassium 490mg Phosphorus 225mg Choices/Exchanges 3 Lean protein, 1 Fat

SUPERB SAUTEED MUSHROOMS



Superb Sauteed Mushrooms image

These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!

Provided by IrishMountainGirl

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
3 tablespoons butter
1 pound button mushrooms, sliced
1 clove garlic, thinly sliced
1 tablespoon red cooking wine
1 tablespoon teriyaki sauce, or more to taste
¼ teaspoon garlic salt, or to taste
freshly ground black pepper to taste

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g

TERIYAKI BEEF FOIL PACKETS



Teriyaki Beef Foil Packets image

Teriyaki Beef Foil Packets - made with tender steak, broccoli, bell peppers, mushrooms and potatoes tossed in a sweet and savory Asian-inspired sauce. These bake up perfectly in the oven on a busy weeknight - or toss them on the grill for a weekend summer cookout.

Provided by Kelly

Categories     Main Course

Time 30m

Number Of Ingredients 8

1/2 lbs Rib-eye steak cut into 1 1/2" pieces (can also use T-bone, Filet Mignon or strip steak)
sea salt and freshly ground black pepper to taste
1/2 cup Soy Vay®'s Veri Veri Teriyaki® Marinade and Sauce
1/3 cup sliced mushrooms ((I used Shitake))
1 cup potatoes cut into 1 - 1 1/2" chunks (I used Russet but baby Yukon or baby red potatoes would work as well)
1 small red bell pepper (chopped)
1 cup broccoli florets
freshly chopped parsley (for topping)

Steps:

  • Preheat grill to medium-high or oven to 450°F.
  • Season steak with salt, pepper and 3 tablespoons of Soy Vay®'s Veri Veri Teriyaki® Marinade and Sauce.
  • Add mushrooms, potatoes, broccoli and bell peppers in a large bowl. Add sesame oil and remaining Soy Vay®'s Veri Veri Teriyaki® Marinade and Sauce and toss to combine. Gently stir in the steak.
  • Cut four 18 x 12 inch squares of foil* and divide mixture evenly among each packet.
  • Fold the foil over the steak and seal to close off the packets.

Nutrition Facts : ServingSize 1 serving, Calories 199 kcal, Carbohydrate 15 g, Protein 16 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 1423 mg, Fiber 2 g, Sugar 6 g

GRILLED STEAK WITH TERIYAKI MUSHROOMS



Grilled Steak With Teriyaki Mushrooms image

Make and share this Grilled Steak With Teriyaki Mushrooms recipe from Food.com.

Provided by ElizabethKnicely

Categories     Steak

Time 45m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 7

Pam cooking spray, grilling spray
1 (8 ounce) package sliced fresh button mushrooms
1/2 cup sliced onion
1/3 cup la choy teriyaki stir fry sauce marinade
4 boneless beef top sirloin steaks (about 6 ounces each)
1 teaspoon seasoning salt
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat according to manufacturer's directions.
  • Spray large skillet with grilling spray; heat over medium-high heat. Add mushrooms and onion; cook 8 minutes or until tender, stirring occasionally. Remove from heat. Stir in stir fry sauce; set aside.
  • Sprinkle steaks with seasoned salt and pepper. Grill 10 minutes or until medium done (160°F), turning over after 5 minutes.
  • Transfer steaks to serving plates. Spoon mushroom mixture evenly over steaks.

GRILLED STUFFED FLANK STEAK WITH SCALLIONS, GINGER, AND TERIYAKI GLAZE RECIPE



Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze Recipe image

Negimaki-grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze-is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 1h

Yield 6

Number Of Ingredients 6

1/4 cup vegetable oil, plus 2 teaspoons if finishing indoors
2 cups thinly sliced scallions (about 24 scallions), plus more for garnish
3 tablespoons minced or grated fresh ginger
1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 recipe Basic Teriyaki Sauce

Steps:

  • Heat vegetable oil in a small saucepan over medium-high heat until shimmering (a scingle scallion dropped into it should sizzle immediately. Meanwhile, combine scallions and ginger in a medium bowl and season well with salt. When oil is hot, pour over scallions and ginger. It should sizzle for a few seconds. Allow to cool.
  • Lay steak on a cutting board with grain running parallel to the edge of the counter. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.
  • Season steak on exposed side with salt and pepper. Spread scallion-ginger mixture over steak, leaving a 1-inch border at the top and the bottom.
  • Carefully roll the steak away from you (the grain should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
  • Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.
  • To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer. Transfer to cooler side of grill, brush with 1 to 2 tablespoons teriyaki sauce, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium, flipping once half way through cooking and brushing with more sauce. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve.
  • Alternatively, to Finish Indoors : Adjust oven rack to center position and preheat oven to 400°F. Heat 2 teaspoons vegetable oil in a large skillet over high heat until lightly smoking. Add steaks and cook, turning occasionally, until well browned on both sides, about 4 minutes total. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Brush with sauce and transfer to oven. Cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium, flipping once half way through cooking and brushing with more sauce, about 2 to 5 minutes total. Transfer to a platter, let rest for five minutes, brush with more sauce, sprinkle with scallions, and serve.

Nutrition Facts : Calories 342 kcal, Carbohydrate 9 g, Cholesterol 90 mg, Fiber 2 g, Protein 34 g, SaturatedFat 5 g, Sodium 1026 mg, Sugar 4 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

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