Grilled Teriyaki Beef Rib Steak with Vegetables

Here’s a simple recipe for grilling and smoking a beef rib steak medium rare. The steak is first marinated using Kikkoman’s Teriyaki Marinade and Sauce together with sake (both ingredients can be found at your local supermarket), together with some crushed garlic. After being marinated, the marinade is discarded and then oil and ground pepper is rubbed into the steak. The beef is grilled first uncovered, producing the grill marks on the presentation side of the steak, and then covering the grill to smoke the steak. Grilled and smoked mushrooms and corn accompany the steak.

Enjoy!

Ingredients

1+ lb. bone-in Beef Rib Steak

1 Garlic Clove, crushed with a garlic press

¼ cup Kikkoman Teriyaki Marinade and Sauce

¼ cup Sake

Oil to coat the steak

1 tsp. (or to taste) ground Black Pepper

8-12 whole Mushrooms

1 ear Corn

Beef Preparation Instructions

1. Crush the garlic clove in a garlic press and mix it with the Kikkoman Teriyaki Marinade and Sauce and the sake in a bowl with beef rib steak. Cover and marinade for at least one hour (overnight preferred) in the refrigerator.
2. Remove the beef from the refrigerator at least one hour before grilling. Discard the marinade, coat the steak with oil, and then rub the ground pepper into the steak.

Grill Preparation and Cooking Instructions

1. Prepare the charcoal or gas grill for direct cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the mesquite wood for smoking (hickory, oak, or any other wood can be used) for one hour if desired. I do not use soaked wood and prefer to use dry wood.
2. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the meat and vegetables and the side without the coals (the “cool” side) will be used for smoking. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for direct cooking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
3. Place the mushrooms, corn, and meat on the hot side of the grill. Allow the meat to brown for 1½ to 2 minutes uncovered. Rotate the meat 90⁰ to produce cross-hatched grill marks.  Allow the meat to brown for another 1½ to 2 minutes uncovered.
4. Flip the meat over and allow the beef to brown for 1½ to 2 minutes uncovered. Rotate the corn and move the mushrooms to the cool side of the grill.
5. Move the beef and corn to the cool side of the grill and cover the grill. Allow the meat, mushrooms, and corn to smoke for 4 minutes covered.
6. Remove the beef, mushrooms, and corn from the grill. Allow the beef to rest for at least 5 minutes before serving with the mushrooms and corn.