This spicy dish calls for a side dish of cool sliced cucumbers in a simple dressing of honey and rice wine vinegar. Toss in some crushed red pepper flakes if you are up for more heat!
- 2 well-trimmed boneless beef top loin steaks, 1" thick
- 3 T. prepared teriyaki sauce
- 1 large sweet onion, cut into 1/2" slices
- 2 T. creamy peanut butter
- 1/8 to 1/4 tsp. crushed red pepper flakes
- 2 T. prepared teriyaki sauce
- 2 T. water
Brush both sides of the beef steaks and onion with the 3 tablespoons of teriyaki sauce. Place the steaks and onion on the grill over a medium flame. Grill the steaks, uncovered, 15 to 18 minutes or until the steaks are medium-rare to medium doneness and the onion is tender, turning occasionally.
Meanwhile, in a small bowl, combine the peanut butter and red pepper flakes; with a fork, gradually stir in the 2 tablespoons of teriyaki sauce and water until smooth.
Carve the steaks crosswise into thick slices; serve with the onion and sauce.
- Yields: 4 servings
- Preparation Time: 25 minutes
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