Grilled Steaks with Balsamic Teriyaki Sauce
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 Steaks (I used rib eye)
1/3 cup beer
1 Tablespoon chili paste (Sambal Oekel)
2 teaspoons Sriracha
2 teaspoons soy sauce
1/4 cup balsamic vinegar
2 Tablespoons homemade or store bought teriyaki sauce
Directions:
Place steaks in a resealable plastic bag. In a small bowl, mix together the beer, chili paste and Sriracha until well combined. Pour over steaks. Seal bag and place in refrigerator for 2-8 hours (the long they sit, the better they will be).
Meanwhile, in a sauce pan, over medium-high heat, add the soy, balsamic and teriyaki sauce. Bring to a boil and allow to cook for 5 minutes, or just until the sauce starts to thicken. Remove from the heat and allow to cool.
Preheat grill to 400 degrees F. Clean and oil grill grates. Place the steak over direct heat and grill 5-10 minutes per side or until it's reached your desired doneness. Remove from grill and allow to rest for 5 minutes. Serve with sauce and enjoy!
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I'll take mine medium well with just a drizzle, please. :-) Looks delicious.
ReplyDeleteWhenever I have "cookers block" I head to the library to check out a bunch of cookbooks. They always have a huge selection and it gets my creative juices flowing.
ReplyDeleteThe steak and sauce look amazing to me!
If I am the only one who misread cookers block as something else, I am surprised :) ;)
ReplyDeleteThis sounds like a great sauce! Sriracha always works and there's some in the fridge now so have to try it!
ReplyDeleteI understand that funk thing as I've been in and out myself all summer. I'm looking forward to our trip so I'll have something new to write about.
ReplyDeletehate cookers block... it comes to us all... I feel like i'm repeating and repeating but then suddenly i'll feel inspired... stick to the simple stuff, that's what I say... this sauce is perfect and I have ALL the ingredients, plus I adore blasamic, it's such a wonderful flavour... lovely stuff!
ReplyDeleteOnce the intense heat passes your "cooker's block" will pass. In the meantime, I'd like to know what time you are firing up the grill. Have a fabulous day, Jenn. Blessings...Mary
ReplyDeleteI may be on blog "vacation" but that doesn't mean I am not reading the lastest chapters of your book. 4 minutes per side for my steak please.
ReplyDeleteMy good friends moved to Chicago and donated their entire kitchen supply to us. I've hardly been to the store and trying to use things up .. luckily I've got posts backed up from pre-donation. But I know what you mean, sometimes you just can't always come up with something new. Love this sauce, I could drink balsamic from the bottle. And this is such an interesting combo. Sounds great Jenn.
ReplyDelete