Grilled teriyaki steak

Instructions
- In a small bowl, combine the soy sauce, vinegar, water, brown sugar, garlic, ginger, and red chili flakes, if using.
- Place the steaks in a bowl or large zip-top bag and pour half of the marinade over them. Set the rest aside.
- For the best flavor, marinate the steak for 4 hours or even overnight. Stir the steak several times during marinating.
- Put the remaining sauce in a small saucepan, mix the cornstarch with 1 teaspoon of water to a paste, then add to the sauce and mix with a whisk.
- Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes.
- Cook the sauce over medium-high heat for about 12-15 minutes, or until thickened. Remove from heat and let cool.
- Preheat the grill to medium-high heat and place the steaks on the grill. Grill for 2-3 minutes, then flip and grill for another 2-3 minutes over direct heat. Then move the steaks to indirect heat and cook through. Brush the steaks with the thickened teriyaki sauce. I recommend using a meat thermometer to check when the steaks are cooked to your liking.
- Remove from the grill and let rest for 5 minutes before slicing.
Notes

Let the steaks come to room temperature before placing them on the grill.

Cooking times can vary depending on whether the steaks are very thin or very thick, which is why it’s so important to use a digital meat thermometer.

Instead of fresh ginger, you can use 1/4 teaspoon of ground ginger.

Nutrition

Serving Size: 1 g Calories: 489 kcal Carbohydrates: 51 g Protein: 28 g Fat: 19 g Saturated Fat: 8 g Polyunsaturated Fat: 9 g Cholesterol : 67 mg Sodium: 2364 mg Fiber: 1 g Sugars: 45 g