Grilling in Arizona is really a year-round experience and the husband and I like to take full advantage of it. We use our grill a minimum of once a week and when it’s nice outside, it’s usually even more than that. The only downfall when you have the opportunity to grill that frequently is that you can start to get tired of the typical recipes and ideas. Really, hamburgers and hot dogs are incredibly yummy, but can get old.
I have a love of all things teriyaki (I’m a sucker for sweet things) so I thought I’d take the opportunity to use my sauce of choice to put an asian spin on the normal barbecue routine. The final result: teriyaki steak with an asian salad, grilled pineapple, and brown rice.
This ended up tasting amazing and I’m going to share with you all of the steps and secrets so you can recreate this on your own!
We started off with a trip to Smart and Final to pick up all of our ingredients. I love that I don’t have to have a membership to get in, but I can get bulk and regular quantities of items. To make the steak, you’ll need:
Cattleman’s Finest Top Sirloin or your favorite cut of meat (we prefer the top sirloin because it’s one of the leaner cuts)
First Street Teriyaki Marinade
9″ x 12″ baking dish
About an hour before you are ready to grill, you’ll need to get the steak ready to be marinated. This will give the steak time to really soak up the flavor of the teriyaki. Using a sharp knife, make shallow slices along the steak about every 1.5″ to 2″ on both sides.
Pour a thin layer of marinade into your pan, just enough to coat the bottom evenly.
Place your steak on top of the marinade.
Finish by covering the top of your steak with the marinade. Simple, right? Now you get to set your steak aside for the next hour or so until you are ready to grill!
While your steak is getting ready for grilling, take this great chance to start preparing your side dishes. Because my sweet tooth was in full gear the day we decided to make this meal, I decided that we were also going to grill slices of pineapple as well. We started with a whole pineapple, trimmed off the outside, and cut the remainder into thin slices. You don’t even need to coat anything else on to the fruit. Piece of cake.
For the asian salad, the husband diced up some lettuce. Doesn’t he do such a good job? He’s a keeper just for his salad skills alone.
I made the carrot shavings. How you ask? After you peel the carrot to get the yucky exterior off, keep peeling your carrot with the shavings going directly into the salad now.
We topped the salad with a drained can of mandarin oranges and asian noodles. I’m honestly not a huge fan of salad dressing and the husband really will only eat balsamic vinaigrette, so if you have any asian favorites or can recommend something, I’m totally game for suggestions!
When you’re ready to start grilling, put your steak and pineapple on your pre-heated grill. You’ll end up grilling the steak and pineapple slices for 10 minutes on each side to get your steak medium well.
It’s time to eat! This meal was seriously easy and delicious. Smart and Final even had some great take-out boxes and fortune cookies to coordinate with my asian-inspired dinner. This would be a perfect presentation at your next barbecue or dinner party! Go #GrillUpYourSummer!
This fabulous recipe will be up at Cattleman’s Finest website, Grill Up Your Summer. If you go vote for one of the recipes (I’d love for it to be mine!), you’ll be entered in a drawing to win a $50 Smart and Final gift card and a Weber 220 grill!
Although this project has been compensated as part of a social shopper insights study for #collectivebias, all opinions and ideas are 100% my own.