It's summertime and the grillin' is easy! We grill 2-3 times per week during the summer. It has a couple of great advantages. It keeps the kitchen cool plus my husband does the cooking!😎.
Teriyaki steak is one of our favorite recipes from my mom. It is as simple as can be to throw the meat into the marinade for 8 to 24 hours before grilling. The marinade makes the meat tender and juicy! I pair the steak with twice baked potatoes and corn on the cob for a great company meal that allows you to be with your guests a not in the kitchen!
I grilled the corn alongside the meat which was super simple. If you want to try it, here's what you do:
Grilled Corn:
Peel back husks, but don't tear them off the ears. Remove the silk. Cover the ears back up with the husks and soak in a large bowl of salt water for 29-25 minutes. Dry the ears after removing from the water. Place the ears on the grill over medium heat for 20 minutes. Turn the ears every 5 minutes. Brush with butter & season to taste before serving.
Teriyaki Flank Steak:
1.5 lb flank steak
1 can beef consommé
1/3 cup soy sauce
4 tbsp brown sugar
Juice of 1 lime
1/2 cup green onions, sliced
1 1/2 tsp salt
1/2 tsp pepper
Garlic salt to taste
Directions:
Cut steak into 2-3 inch pieces.
Mix remaining ingredients in a sealable container or bag. Add steak pieces and seal the container. Place in the refrigerator at least 6 hours and up to 24 hours. Remove container from refridge 30 minutes before grilling. Grill over a medium-high heat for about 8 minutes per side or until desired level of done. Enjoy!!
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