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Volume III
May 6, 2011

Weekly Home / Recipe Center

Teriyaki Sirloin Steak

Serves 4


1/2 cup soy sauce
1/4 cup canola oil
1/4 cup packed brown sugar
2 teaspoons ground mustard
2 teaspoons ground ginger
1 teaspoon garlic powder
1 1/2 pounds beef sirloin steaks (3/4 inch thick)

In a large resealable plastic bag, combine the first six ingredients; add the steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145∞; medium, 160∞; well-done, 170∞). Yield: 4-6 servings.

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