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Recipe courtesy of Katie Lee Biegel
From:
Food Network Magazine
Grilled Teriyaki Steak with Plums
Getting reviews...
My husband Ryan made me a steak on Mother’s Day when I was pregnant, and now it’s a tradition! This version is one of our go-tos — I love the sweetness of the teriyaki with the spiciness of the sriracha.
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 to 6 servings
Ingredients
Directions
- Preheat a grill or grill pan to medium heat. Puree the 3 chopped plums in a food processor or blender. Stir the pureed plums with the teriyaki sauce, sesame oil, mustard and sriracha in a large bowl. Add the steak to the bowl, tossing to coat in the marinade. Marinate in the fridge for at least 1 hour.
- Halve the remaining 6 plums and remove the pits. Thread 6 plum halves onto a skewer, skewering them from top to bottom. Repeat with another skewer.
- Remove the steak from the marinade and pat dry. Add the marinade to a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce has reduced slightly, about 5 minutes. Season the steak with salt and pepper on both sides. Grill 2 to 3 minutes per side, then remove from the heat and let rest for 10 minutes.
- While the steak rests, put the plum skewers cut-side down on the grill and cook for 2 minutes. Flip and grill the other side for 2 minutes. Brush the plums with the marinade, then flip and cook for an additional 1 to 2 minutes.
- Remove the plums from the skewers and place on a platter. Slice the steak against the grain and brush with some of the remaining marinade; add to the platter. Serve with scallions on top.
Cook’s Note
Skirt steak cooks super quickly: For this recipe you grill it for just 2 minutes per side!
