Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

The tangy sweetness of teriyaki flavors these grilled steaks. Serve them with steamed rice tossed with toasted macadamia nuts and thinly sliced green onions.

Source: Better Homes and Gardens


Recipe Summary

15 mins
4 hrs
8 mins
4 hrs 23 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from steaks. Place steaks in a plastic bag set in a shallow dish. For marinade, in a small bowl combine teriyaki sauce, green onion, honey, lemon juice, fresh ginger, sesame oil, garlic, and black pepper. Pour over steaks; seal bag. Marinate in the refrigerator for at least 4 hours or up to 6 hours, turning bag occasionally. Drain steaks, reserving marinade.

  • Preheat gas grill. Reduce heat to medium. Place steaks on the grill rack directly over heat. Cover and grill until steaks are desired doneness, turning and brushing once with marinade halfway through grilling. [Allow 8 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).]

  • While the steaks are grilling, brush pineapple wedges and tomato slices with cooking oil; add pineapple and tomato to grill. Cover and grill for 6 to 8 minutes or until slightly charred, turning once halfway through grilling. Serve the steaks whole or cut each steak in half. Serve with pineapple and tomato. Makes 4 servings.


To cook on a charcoal grill, prepare steaks as above. Grill directly over medium coals, allowing 8 to 12 minutes for medium rare (145 degrees F) and 12 to 15 minutes for medium (160 degrees F), and turning once halfway through grilling.

Nutrition Facts

400 calories; fat 15g; cholesterol 74mg; saturated fat 5g; carbohydrates 40g; insoluble fiber 2g; protein 72g; vitamin c 28.3mg; sodium 1001mg; calcium 50.5mg; iron 3.8mg.