Grilled Teriyaki Skirt Steak And Stir Fried Asian Vegetables Recipes

TERIYAKI FLANK STEAK

Steps:

• In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

TERIYAKI STEAK

Steps:

• Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
• Preheat oven to broil OR preheat a barbecue grill.
• When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

GRILLED SKIRT STEAKS WITH HAWAIIAN-STYLE TERIYAKI GLAZE AND GRILLED BROCCOLI

Steps:

• Preheat a 2-burner cast-iron grill or two grill pans over medium-high heat for about 3 minutes.
• Drizzle the grapeseed oil over the steaks and sprinkle with salt. Place the steaks on the grill, seasoned-side down, and cook for 4 to 5 minutes per side, or to the desired doneness.
• Place the broccoli spears on the grill next to the steaks and cook for 4 minutes per side. Brush the steaks with some teriyaki glaze just before taking them off the grill. Let the steaks rest for about 8 minutes before slicing.
• Arrange the sliced steak and grilled broccoli on a serving platter and finish with additional teriyaki glaze. Sprinkle with toasted sesame seeds and garnish with several sprigs of cilantro.
• Combine the pineapple juice, soy sauce, scallions, brown sugar, ginger, garlic and sesame oil in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook until thick, about 20 minutes.

GRILLED TERIYAKI SKIRT STEAK AND STIR FRIED ASIAN VEGETABLES

Steps:

• On hot grill, grill steak for about 6-7 minutes per side.
• Slice meat into one inch strips, cover with foil and set aside until veggies are ready.
• Gently toast almonds in a hot pan for about two minutes and set aside.
• In a hot wok, add both kinds of oil and brocollini- stir for about three minutes.
• Add mushrooms, carrots and garlic, stir for two minutes.
• Add water chestnuts, bamboo shoots and snow peas and stir fry sauce and stir for an additional two minutes.
• Serve stir fry veggies and steak over jasmine rice. (We love spicy food and LOVE to add chili paste to our own meals- suit yourself).

STIR-FRIED ASIAN VEGETABLES

Steps:

• Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
• Set aside.
• Heat oil in a wok or large nonstick skillet over high heat.
• Add carrot, celery, and onion; stir-fry 2 minutes.
• Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
• Add broth mixture; stir-fry 1 minute or until thick and bubbly.

GRILLED OR FRIED SKIRT STEAK

Steps:

• In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.
• Preheat a grill or large skillet for medium-high heat.
• Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.

GRILLED VEGETABLES WITH HOMEMADE TERIYAKI SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
• Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
• Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
• While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

STIR-FRIED STEAK AND VEGGIES

Steps:

• In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

TERIYAKI GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
• Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.