Teriyaki Steak
Yield
2 servingsPrep
5 minCook
15 minReady
24 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| ⅔ | cup |
soy sauce, tamari
low sodium |
|
| 2 | tablespoons |
ginger root
fresh, grated |
|
| 2 | each |
garlic cloves
sliced |
|
| 3 | teaspoons |
orange zest
grated |
|
| ¼ | cup |
burgundy wine
|
* |
| 2 | each |
porterhouse steak
or Tbone |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 158 | ml |
soy sauce, tamari
low sodium |
|
| 3E+1 | ml |
ginger root
fresh, grated |
|
| 2 | each |
garlic cloves
sliced |
|
| 15 | ml |
orange zest
grated |
|
| 59 | ml |
burgundy wine
|
* |
| 2 | each |
porterhouse steak
or Tbone |
*
|
Directions
Mix all ingredients except steak in a gallon size zipper bag.
DO NOT use regular soy sauce or the marinade will be too salty.
Add steaks to bag and seal. Refrigerate for 24 hours, turning occasionally.
Grill or broil. Serve with remaining burgundy.
