There are so many wonderful ways to combine natures plenty into scrumptious dishes! With my amazing Talley Farms CSA produce offering lots of goodies like Snap Peas, Red Sweet Onions, Brussels Sprouts and Sunburst Summer Squash, I decided to go Asian. I paired up a thick, hearty sirloin steak and all of the veggies and created some grilled Teriyaki Madness!
A simple marinade of soy sauce and sake was the beginning process for my feast. Knowing that some vegetables take longer to cook then others, I separated them into two groups. Using the same marinade for everything, I filled three bags up separately. One with the steak, one with the brussels sprouts and onions and the third with the snap peas and summer squash. I cut all the vegetables into like sized pieces that were large single-sized bites. After a short time refrigerated in the marinade, I threw them on the grill, staggering them timely so they would all be done together.
Most of you have probably purchased some bottled teriyaki sauce at one time or another. Some of them are ok, but I find they are usually overly salted and just not that great. It is so simple to make yourself that it doesn’t make sense not to try it. Since you already have the sake for the marinade, why not use some more in the sauce?!! A little soy, sake, mirin (sweet rice wine) and sugar get mixed together with a slurry of cornstarch & water. Bring to a boil and then turn off the heat. You’ll have a great, yet not overpowering teriyaki sauce perfect for drizzling over your meat, seafood, vegetables and rice!
Since you’ll probably still have some sake left over, be sure to set up some cups to share a drink of delicious cold sake to enjoy with your Asian feast!
Teriyaki Steak and Vegetables
Serves 6
- 1 lb. sirloin
- 2 large or 3 medium sunburst summer squash, cut into bite sized wedges
- 3/4 lb. snap peas, strings removed
- 1/2 lb. brussels sprouts, trimmed and quartered
- 2 medium red sweet onions, peeled and quartered
- 3 tablespoons soy sauce, separated
- 3 tablespoons sake, separated
- 2 green onions, sliced thin – white & light green parts, optional
- 1 tablespoon toasted white sesame seeds, optional
- 4 tablespoons sake
- 4 tablespoons low sodium soy sauce
- 4 tablespoons organic sugar
- 4 tablespoons mirin (sweet rice wine)
- 2 teaspoons cornstarch mixed with 2 teaspoons water
- Mix 1 tablespoon soy sauce and 1 tablespoon sake in 3 individual gallon ziptop bags. Place the sirloin steak in the first one and seal tightly; turn to mix the marinade throughout the bag. Use the same process for the next two bags, putting the brussels sprouts and onions in one and the squash and snap peas in another. Let sit for up to 30 minutes, turning occasionally to ensure coverage of the marinade throughout the bags.
- Heat your grill to medium high heat. Using two vegetable baskets or screens on the grill, place the brussels sprouts and onions in one and cover. Stir occasionally cooking until starting to get tender and golden. Place the squash and snap peas in another and continue cooking and stirring until all vegetables are starting to caramelize. Remove from the grill and keep warm. Place the sirloin steak on the grill and cook covered for about 4-5 minutes. Turn the steak and cook for an additional 3-4 minutes or until the temperature reaches 135°. (cooking time will vary depending on the thickness of the steak) Remove the meat and let it rest lightly covered on a cutting board.
- While the steak is resting, heat the teriyaki sauce ingredients in a small saucepan. Bring to a boil and turn off the heat. The sauce will thicken slightly while cooling. Once the steak has rested for 5 minutes, slice it against the grain in 1/2 inch slices.
- Serve the vegetables and steak over cooked jasmine rice with a drizzle of teriyaki sauce. Garnish with sliced green onions and toasted white sesame seeds, if desired. Pass additional teriyaki sauce at the table.
(click here) for printable recipe