Teriyaki Filet Mignon Steak Strips Recipe From Daniels Broiler

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GRILLED STEAK WITH BALSAMIC TERIYAKI SAUCE



Grilled Steak with Balsamic Teriyaki Sauce image

Don't reach for that bottle of steak sauce the next time you grill. Instead, make your own upscale condiment with ingredients you have on hand.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h

Yield 4

Number Of Ingredients 12

4 - 1 1/2-inch thick (2 pounds) filet mignon steak
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 1/2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, finely minced
1 cup balsamic vinegar
2 teaspoons sugar
1/4 cup Progresso™ beef flavored broth (from 32-ounce carton)
2 tablespoons soy sauce
1 tablespoon mirin (sweet rice wine)

Steps:

  • Preheat the oven to 450°F. Season the filets with salt and pepper on both sides. Let the filet mignon rest at room temperature for 20 minutes. While the steaks are resting prepare the Balsamic Teriyaki Sauce.
  • In a sauce pan, melt the butter until bubbling. Add shallots and garlic; cook for 3 minutes or until the aromatics are soft and sweet (watch to make sure you don't burn the shallots or garlic). Add the balsamic vinegar; bring to a boil. Once boiling, reduce the temperature. Simmer for 15 minutes until the sauce is reduced in half. The balsamic should be thick, glossy and coat the back of a spoon.
  • Add the sugar, broth, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes.
  • Heat a large frying pan over high heat until almost smoking. Add the cooking oil and swirl to coat. Place the steak filets in the frying pan, not touching. Cook for 2 minutes, turn the steaks over and cook an additional minute.
  • Transfer the steaks to an ungreased baking sheet; place in oven. Cook for 4-6 minutes; depending on desired degree of doneness. For medium-rare, the internal temperature of the filet mignon should read 140°F-150°F. Remove to a plate and let rest for 5 minutes before serving. Serve with balsamic teriyaki poured over the steaks.

Nutrition Facts : Calories 500, Carbohydrate 18 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 50 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 12 g, TransFat 1 g

TERIYAKI STEAK



Teriyaki Steak image

Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.

Provided by Boysmom

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 8h30m

Yield 4

Number Of Ingredients 3

2 pounds beef skirt steak
4 cloves garlic, minced
2 cups teriyaki sauce

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.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 23.4 g, Cholesterol 54.6 mg, Fat 8.3 g, Fiber 0.2 g, Protein 36.3 g, SaturatedFat 3.4 g, Sodium 5575.6 mg, Sugar 20.3 g

TERIYAKI MIGNON



Teriyaki Mignon image

From my cookbook, "Favorite Recipes from Friends of Citizen Savings". Marinade time counts as cooking time

Provided by Recipe Junkie

Categories     Steak

Time 6h19m

Yield 6 serving(s)

Number Of Ingredients 12

6 filet mignon steaks
1 garlic clove
1/4 cup scallion top, chopped fine
5 dashes red wine vinegar or 5 dashes garlic
1 inch fresh gingerroot, grated
2 tablespoons brown sugar
2 tablespoons honey
1/3 cup soy sauce
1/2 cup red wine
1 cup consomme, undiluted
1/2 teaspoon salt
3 tablespoons lime juice

Steps:

  • Thoroughly mix all ingredients together in oblong glass dish.
  • Place steaks in same.
  • Pour mixture over steak fillets that have been punctured several times with a meat fork.
  • Let stand a minimum of 6 hours.
  • Broil steaks at 350 for 4 minutes each side for rare.
  • Baste with teriyaki sauce on each side twice.
  • When steaks are ready use remaining sauce by heating and thickening slightly as a gravy.

Nutrition Facts : Calories 75.1, Sodium 1360.1, Carbohydrate 13.1, Fiber 0.3, Sugar 10.8, Protein 2.9

TERIYAKI STEAK



Teriyaki Steak image

My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 beef flank steak (1-1/2 to 2 pounds)
1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons butter, divided
3 large eggs, beaten
2 cups cold cooked rice
1 package (9 ounces) frozen peas and pearl onions

Steps:

  • Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.

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