Best 4 Charcoal Grilled Beef Teriyaki Recipes

GRILLED BEEF TERIYAKI

Steps:

• Score surface of steak, making shallow diagonal cuts. In a bowl, combine the broth, pineapple juice, soy sauce, lemon juice, honey and ginger. , Pour 1 cup marinade into a shallow bowl large; add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning once or twice. Add onion to remaining marinade; cover and refrigerate for 4-6 hours, stirring several times., Drain and discard marinade. On a greased grill rack, grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, place onion slices on a grilling grid lightly coated with cooking oil; place on a grill rack. Grill, covered, over medium heat for 6 minutes on each side or until tender. Thinly slice steak across the grain; serve with grilled onion.

CHARCOAL-GRILLED BEEF TERIYAKI

Steps:

• 1. FOR THE STEAK: Cut steak with grain into 2 to 3 even pieces. (If total length of steak is 12 inches or less, cut into 2 pieces. If over 12 inches, cut into 3 pieces.) Holding knife at 45-degree angle, slice each piece against grain into 4 to 5 slices about ½ inch thick. Combine remaining ingredients, except scallion greens, in gallon-sized bag and toss to combine. Place meat in bag, press out as much air as possible, and seal. Refrigerate 30 minutes or up to 1 hour, flipping bag every 15 minutes to ensure that meat marinates evenly. 2. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds). 3. FOR THE SAUCE: While grill is heating, whisk sauce ingredients together in small saucepan until combined. Bring sauce to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is syrupy and reduced to 1 cup, 12 to 15 minutes. Transfer ¾ cup sauce to small bowl and set aside to serve with cooked meat. 4. Remove meat from marinade and pat dry. Grill, uncovered, until well seared and dark brown on first side, 3 to 4 minutes. Using tongs, flip steak and grill until second side is well seared and dark brown, 3 to 4 minutes. Brush top of meat with 2 tablespoons sauce; flip and cook 30 seconds. Brush meat with remaining 2 tablespoons sauce; flip and cook 30 seconds longer. 5. Transfer meat to serving platter and let rest 5 minutes. Sprinkle with scallion greens and serve, passing reserved sauce separately.

INEXPENSIVE CHARCOAL GRILL-ROASTED BEEF WITH GARLIC & ROSEMARY

Steps:

• 1. Combine salt, garlic, rosemary, and pepper in small bowl. Sprinkle all sides of roast evenly with salt mixture, wrap with plastic wrap, and refrigerate for 18 to 24 hours. 2. Open bottom grill vents fully. Light large chimney starter half filled with charcoal (3 quarts, about 50 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 15 minutes. Arrange all coals over one-third of grill. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. 3. Place roast over hot part of grill and cook until well browned on all sides, about 10 minutes. Meanwhile, punch fifteen 1/4-inch holes in center of aluminum roasting pan in area roughly same size as roast. Once browned, place beef in pan over holes and transfer pan to cool side of grill. Open lid vents halfway and cover grill, positioning vents over meat. 4. Cook roast, rotating pan 180 degrees halfway through cooking and removing lid as seldom as possible, until instant-read thermometer inserted into thickest part of meat registers 125 degrees for medium-rare or 130 degrees for medium, 40 to 60 minutes. Transfer meat to wire rack set on rimmed baking sheet, tent loosely with foil, and rest for 20 minutes. Transfer meat to carving board and cut across grain into thin slices. Serve immediately.

SWEET TERIYAKI BEEF SKEWERS

Steps:

• Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
• Marinate beef in refrigerator for 24 hours.
• Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
• Thread beef slices in a zig-zag onto the skewers.
• Preheat grill for medium heat and lightly oil the grate.
• Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.