Citrus-Ginger Beef Teriyaki

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Citrus-Ginger Beef Teriyaki
Taste a hint of the orient in these wonderful steaks.

Prep: 5 minutes
Refrigerate: 30 minutes
Cook: 20 minutes
Servings: Serves 4

4 boneless beef chuck top blade steaks, cut 3/4-inch thick

1/2 cup water

-- toasted sesame seeds or diagonally sliced green onions

1/2 cup prepared teriyaki marinade and sauce

1/3 cup orange marmalade

2 Tbsp. creamy peanut butter

3 large cloves garlic, crushed

1 Tbsp. finely chopped fresh ginger

2 tsp. dark sesame oil

	In small saucepan, combine marinade ingredients. Heat over medium heat until slightly melted. Place beef steaks and 1/3-cup of marinade in sealable plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes; turn once. Set aside remaining marinade.
	Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16-20 minutes for medium doneness; turn occasionally.
	Meanwhile to make sauce, add water to reserved marinade in pan. Bring to a boil; reduce heat to low. Simmer, uncovered, 12-15 minutes or until slightly thickened; stir occasionally.
	Serve steaks with sauce. Sprinkle with sesame seeds, if desired.

Teriyaki marinade and sauce is a prepared sauce usually found in the ethnic section of the supermarket.

Need help with this recipe? Go to: Grilling