There is something so satisfying as a flavorful piece of beef that has been sitting in a wonderfully sweet and salty teriyaki marinade and then grilled over high heat. The sugars in the teriyaki sauce caramelize, the flavors deepen – even become a bit smoky – the steak picks up a little bit of char and it all adds up to nicely layered big flavors.
Teriyaki Glazed Top Sirloin
Author: Jeff Parker
Recipe type: Direct heat
Serves: 6
Ingredients
- Homemade Pineapple Teriyaki Sauce (recipe follows)
- 2 pounds beef top sirloin steak (1 to 1-1/2 inches thick)
- Freshly ground black pepper
- 1 thinly slice scallion, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Prepare pineapple teriyaki sauce and cool completely. Place steak and teriyaki sauce in a large resealable plastic bag and let steak marinate in the refrigerator for at least 4 hours and up to overnight.
- Setup grill for grilling with direct high heat. Brush and oil the grates before grilling.
- Remove the steak from the marinade and transfer the marinade to a small saucepan. Blot away excess marinade with a paper towel and season liberally with black pepper. Bring the marinade to a boil and then reduce the heat and continue simmering for 5 minutes. Remove sauce from heat and set aside until ready to use.
- Place steak over direct heat and cook for 3 minutes. For crosshatch marks, rotate 45 degrees and cook 2 minutes more. Flip the steak and baste with the teriyaki sauce. Cook for 4 minutes more. Flip again, baste and cook for 1 minute more or until the internal temperature reaches 130°F for medium rare.
- Remove the steak from the grill and let rest for 5 minutes before slicing across the grain of the meat. Garnish with sliced scallions and sesame seeds and serve with extra teriyaki sauce on the side.
Homemade Pineapple Teriyaki Sauce
Author: Jeff Parker
Recipe type: Pantry
Serves: 1½ cups
Ingredients
- 1 cup pineapple juice
- ½ cup soy sauce
- 2 tablespoons rice vinegar
- ½ cup packed brown sugar
- 1-inch piece ginger, roughly chopped
- 2 cloves garlic, smashed and chopped
- ¼ teaspoon red pepper flakes
Instructions
- Stir to combine all ingredients in a small sauce pan. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes. Remove from heat and cool room temperature. Strain through a mesh strainer. Use immediately or store in an air tight container for up to one month.
Cheers and Happy Grilling!
~Jeff
Man, that looks utterly amazing! I think I may have to fire up the grill before it gets hot. I’m one of those A/C guys. If it is greater than 85 degrees, it’s too hot to grill. Better to stay inside where it’s cool.
Thanks, Ted! I know what you mean about being an a/c guy. We had Santa Ana winds coming through the past week and it’s been in the 90s! A little warm for Feb… Just have to get the grilling done a little earlier. 🙂 Cheers!