- 1 steak
- 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