Teriyaki Grilled Pork Steaks

"Plan ahead the steaks need to marinade for 8-24 hours (24 hours is even better!) I made these on my indoor grill they are very good, they could also be broiled in the oven and of coarse an outdoor grill. If you can fit a few more pork steaks in the marinade then go ahead! This marinade will also work well for pork tenderloins and cubed pork for kabobs."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:
8hrs
Ingredients:
9
Serves:
4
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ingredients

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directions

  • In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
  • Using a fork poke holes all over in the pork steaks.
  • Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
  • Place the bag into a large bowl to prevent any leaks.
  • Cover and refrigerate for 8-24 hours turning occasionally.
  • When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
  • Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).

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Reviews

  1. Wonderfully easy and delicious. I omitted the vegetable oil and replaced it with chicken broth. For the choice between the honey and molasses, I did half of each as I was worried that while I enjoy the robust flavor of molasses it can easily be overwhelming. Cooked mine on my GF grill along with some sliced vidalias, green peppers and zucchini, a sort of lazy kebob. Thanks Kitz.
     
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