Grilled Beef Teriyaki

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My favourite foodie magazine is Cook’s Illustrated. Not only do they have excellent recipes, they do a ton of recipe testing to make sure they share only the best versions with their readers. I adore the illustrations, the fact that there are no advertisements and that they share the story of each recipe in the magazine.

When we got to Vancouver and I had a chance to get to Chapters, I was so excited to discover the Cook’s Illustrated Asian Favorites Special Issue. I spent nights and nights in our hotel room dreaming of making these culinary delights in my new kitchen.

I did not have all the ingredients and used half the amount of meat but kept the marinade and sauce the same amount. As a result, the following recipe is my version of their recipe. If you can find sake, I recommend you using it instead of the wine. I think it would give the beef even more pizzazz.

The Recipe

The recipe calls for 2 lb sirloin tips, trimmed. I found a 1 lb top sirloin steak and hoped for the best.

Cut steak with grain (which I am not entirely sure I did, now looking at the photo) into 2-3 pieces. Hold knife at 45-degree angle to meat and slice against grain into 4 to 5 half inch-thick slices.

For The Steak

Marinade: 1/3 cup soy sauce, 1/4 cup mirin (rice wine which I get at an Asian grocery store), 2 tbsp vegetable oil, 3 garlic cloves, minced, 1 tbsp freshly grated ginger, 1 tbsp sugar and 2 chopped scallions.

Combine soy sauce, mirin, oil, garlic, ginger, sugar and scallions in a bowl. Marinade beef, make sure every piece is well covered. Marinade in fridge from 30 minutes to 1 hour.

For The Sauce

Ingredients: 1/2 cup sugar, 1/2 cup white wine, 1/2 cup mirin, 1/3 cup soy sauce, 1 tsp freshly grated ginger and 1 tsp cornstarch

Whisk ingredients together in a small saucepan.

Bring to a simmer (not a rolling boil like I did) over medium heat.

Turn down heat and reduce to 1 cup, around 12-15 minutes.

Remove meat from container and pat dry with paper towel.

Grill beef and cook until dark brown, around 6-8 minutes flipping halfway through cooking. Brush beef with 2 tbsp of sauce, flip, brush, flip… Let rest 5 to 10 minutes. Serve on rice.

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“I wanted to see this translated dish fulfill its potential, with a juicy, charred steak embellished by a wall-balanced, sweet and savory glaze that would be robust enough to stand up to the beef.” ~ Keith Dresser

This was a lovely dinner, I only wish I had used sake so I am going to have to go out and get some and try it again.

I just wanted something that was very accessible for anyone’s kitchen and Cook’s Illustrated Asian Favorites Special Issue is such an inspiration! I served this with their bok choy in oyster sauce which I will be sharing tomorrow.