Grilled Steaks California Style
By Diane Rossen Worthington
It's that time again.
Break out the barbecue and celebrate warm weather, good friends and, of course, great food and drink.
This updated version of my mother's teriyaki-marinated steaks is a summer staple at our house. A simple blending of garlic, soy sauce, olive oil and balsamic vinegar is my savory version of teriyaki sauce. It adds flavor and color without too much sweetness as the steaks grill.
Selecting your cut of steak is a personal choice. My preference is a rib-eye because it usually has good marbling, which creates a juicy steak. Certainly, sirloin or
P.S. If have any leftovers, make sandwiches: Spread French roll halves with spicy mayonnaise and then layer the rolls with slices of steak, very ripe sliced tomatoes, and arugula leaves. A little bit of heaven.
Grilled Steaks, California Style Recipe
2 medium garlic cloves, finely chopped
2 medium shallots, finely chopped
2 tablespoons soy sauce
4 tablespoons balsamic vinegar
2 tablespoons olive oil
Freshly ground black pepper
4 steaks, rib-eye, sirloin, or
1. To make the marinade: Thoroughly whisk the marinade ingredients together in a small bowl.
2. Arrange the steaks in a medium, nonaluminum, shallow dish. Pour the marinade over and marinate for 2 to 4 hours in the refrigerator.
3. Prepare the barbecue for medium-high-heat grilling. Preheat the broiler if necessary. Grill or broil the steaks about 3 inches from the heat until browned but still rare, about 4 minutes on each side. Serve immediately.
Advance Preparation: This may be prepared 4 hours in advance through step 2 and refrigerated.
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Recipes: "Grilled Steaks California Style "
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