Recipes - Grilled Teriyaki Steaks with Fruit Salsa

Grilled Teriyaki Steaks with Fruit Salsa

 

4	boneless beef chuck eye or chuck top blade steaks, cut 3/4" thick (approx. 1 1/4 lbs.)
1/3 cup plus 2 Tbsp.	Yoshida's® Gourmet Sauce, divided
Fruit Salsa:
2	medium plums or 1 large peach, pitted and diced
2 Tbsp.	orange marmalade
2 Tbsp.	finely chopped red onion
1 Tbsp.	lime juice
1 Tbsp.	Oak Knoll Pinot Gris

Trim fat from beef steaks.  Place steaks and 1/3 cup Yoshida's® in plastic bag; close the bag securely and turn to coat the meat.  Marinate in the refrigerator 30 minutes, turning once.  Meanwhile, in a small bowl, combine salsa ingredients and mix well.  Set aside.  Remove steaks from the marinade; discard marinade.  Place steaks on grill over medium, ash covered coals.  Grill chuck eye steaks, uncovered, 14-20 minutes (top blade 18-22 minutes) for medium-rare to medium doneness, turning occasionally.  Drizzles steaks with additional 2 tablespoons Yoshida's® and serve with salsa. 

Serves 4.

Look for more Easy Beef on the Barbecue recipe ideas in the meat department of your local grocery store.