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- Very Addictive
- William Bohannon
- 2 lbs (.9 kg). 1 1/2 inch thick top sirloin
- 1-1/2 cups (350 ml) Teriyaki Marinade from scratch
- 1/3 cup (80 ml) white sugar
- 6 garlic cloves, peeled and chopped
- 1 tsp (5 ml) granulated garlic powder
- 2 Tbsp (30 ml) grated fresh ginger
- 1/2 cup (125 ml) soy sauce
- 1 Tbsp (15 ml) oyster sauce
- dash of sesame oil
- 3 Tbsp (45 ml) water or wine
- scant pinch of ground red pepper, optional
- Prepare Marinade:
- Place sugar, garlic, garlic powder, and ginger into glass bowl.
- Mash/grind into a paste with the bottom of a heavy glass.
- Add soy sauce, oyster sauce, sesame oil, water/wine, and red pepper; stir.
- Add meat to large glass bowl; cover with marinade.
- Pierce 25 times on each side with large round object (I use the chopsticks for this)pushing the marinade into the holes for most tender result.
- Let the meat marinade while you prepare the grill.
- Light the charcoal and wait 15 minutes.
- Shake the grill to spread out the charcoal a little; throw on dry mequite smoking chips.
- Place meat on the grill 2 inches above charcoal.
- Cook to desired doneness, best Medium-Rare but still tender and juicy even if well-done.
- Serve immediately.
- Favorite family cook out recipe. Also good on other meats.
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