Jim Beam Teriyaki Steak Marinade
Discussion
No idea about that particular teryaki, but, I use Kikkoman, who do 2 - one is a very watery consistency, and the other is a thicker 'baste & glaze'.
For the watery one, get a nice big flank steak, and plop it in a box/bag and cover with marinade for 8 hours, turning every 2. It will tenderize and break down the steak. Throw it on a hot grill and slice thinly against the grain.
For the thick one - well... Just add teryaki to pretty much anything. If I'm feeling lazy, I'll cut a couple of chicken breasts into long strips. Throw them on a med-hot grill, and once turned, just baste them a couple of times.
Pull them off the grill, and cut into shorter strips, serve on a garlicy/gingery pasta.
For the watery one, get a nice big flank steak, and plop it in a box/bag and cover with marinade for 8 hours, turning every 2. It will tenderize and break down the steak. Throw it on a hot grill and slice thinly against the grain.
For the thick one - well... Just add teryaki to pretty much anything. If I'm feeling lazy, I'll cut a couple of chicken breasts into long strips. Throw them on a med-hot grill, and once turned, just baste them a couple of times.
Pull them off the grill, and cut into shorter strips, serve on a garlicy/gingery pasta.
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