Canyon Ranch Teriyaki Steak

When we were teenagers, going out for dinner to have teriyaki steak was fun and a novelty.  This was in the hey day of the Polynesian influence in restaurants and decor in sunny California, with flaming cocktails served along side entrees that only had a modicum of authenticity, but were colorful and fun.   As we grew older and began to appreciate a fine steak sans toppings, teriyaki steak, with its thick sugary glaze,  became a thing of the past.   Fortunately grilling and cooking has evolved again and now you get the both of best worlds — a grilled steak with ample flavor and a less sugary glaze which compliments, rather than hides, your meal.     We don’t have tiki decor on the patio anymore, but we still light torches to serve this entree.

Canyon Ranch Teriyaki Steak
Courtesy of:
Recipes: Entree
Serves: 4
  • 1/2 cup reduced-sodium soy sauce
  • 6 ounces frozen no-sugar added pineapple juice concentrate, undiluted
  • 2 garlic cloves, pressed or minced
  • 1 tablespoon peeled and grated fresh ginger root
  • 1 pound flank steak, all visible fat removed
  1. Combine all the marinade ingredients in a bowl and mix well.
  2. Place the flank steak in a flat dish and pour the marinade over it.
  3. Cover tightly and refrigerate. Allow the steak to marinate for about 2 hours before cooking.
  4. Prepare a grill or preheat a broiler. Broil the steak for about 3 minutes per side for rare, 5 minutes for medium, or longer depending on how well done you like your steak.
  5. To serve, slice thinly across the grain.
By the Numbers
Serving size: 4 oz | Cal: 228 | Fat (g): 12 | Carbs (g): 5 | Sodium (mg): 323 | Protein (g): 23 | Chol (mg): 59

March 29, 2013 | | Tags:

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