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.
- Serves: 4
- Serving size: 4 oz
- Cal: 228
- Fat (g): 12
- Carbs (g): 5
- Sodium (mg): 323
- Protein (g): 23
- Chol (mg): 59
- 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
- Combine all the marinade ingredients in a bowl and mix well.
- Place the flank steak in a flat dish and pour the marinade over it.
- Cover tightly and refrigerate. Allow the steak to marinate for about 2 hours before cooking.
- 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.
- To serve, slice thinly across the grain.