Island teriyaki

Yield: 5 servings

Measure Ingredient
½ cup Soy sauce
¼ cup Salad oil
2 tablespoons Molasses
2 tablespoons Ground ginger or --
2 teaspoons Grated gingerroot
2 teaspoons Dry mustard
6 eaches Cloves garlic, minced
1½ pounds 1/4-inch-thick round steak
¾ teaspoon Instant meat tenderizer

Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide. Use tenderizer according to label directions. Add meat to soy mixture, stirring to coat; let stand 15 minutes at room temperature.

Lace strips accordion-style on skewers.

Broil 5 inches from heat 5 to 7 minutes or till cooked rare to medium-rare, turning frequently and basting with soy marinade (or cook and baste over charcoal). Serve hot as an appetizer.

Note: If you plan to marinate longer than 15 minutes, don't use tenderizer.

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