Recipe: Tremendous Teriyaki Steak

May 25. 2006— -- "Command of the Grill: A Salute to Steak" raises money for charities for wounded or killed Marines and their families.

The book features steak recipes for the grill created by active, reserve and famous former U.S. Marines. Some of the chefs came to "Good Morning America" to commemorate Fleet Week in New York.

Tremendous Teriyaki Steak
from Staff Sgt. Joseph Taylor, MCAS Cherry Point

Rub

Put the steak in a large, plastic resealable bag. Add the sake, soy sauce, and brown sugar. Press the air out of the bag, seal tightly, and turn several times to distribute the sake. Refrigerate for about one hour. In a small bowl mix the rub ingredients. Remove the steak from the bag, allowing the excess liquid to drip off. Coat the steak lightly on both sides with oil. Season evenly with the rub, pressing the spices into the meat. Let the steak stand at room temperature for 20 minutes to 30 minutes before grilling. With the lid closed, grill the steak over direct high heat (500°F to 550°F) until cooked to desired doneness, eight minutes to 10 minutes for medium-rare, turning once. Remove from the grill and let rest for about five minutes before cutting crosswise (against the grain) into thin strips. Serve warm.

Makes 4 to 6 servings

Learn more about "Command of the Grill: A Salute to Steak".

© 2006 Weber-Stephen Products Co. Recipe from Command of the Grill -- A Salute to Steak™. Used with permission.