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Week of 7/24/23

Teriyaki Beef Plate
with Hawaiian macaroni salad / broccoli

Active: 55 Total: 55
Original GF Paleo Vegetarian
Teriyaki Beef Plate

Inspired by classic Hawaiian fare, tonight's meal is a study in contrasts. Warm, sweet-savory steak and broccoli pair perfectly with cool, creamy pasta salad to make a meal that's both hearty and refreshing.
Smarts: We preferred the softer texture of freshly grated carrots in the pasta salad, but feel free to use pre-shredded carrots to save time if you like.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Beef, non-ground
Cuisines
American
Save recipe
58

Ingredients

Metric
Servings:
4
Teriyaki Marinade and Sauce:
  • Garlic - 2 cloves , chopped
  • Ginger - 2 tsp , grated
  • Brown sugar - 3 Tbsp
  • Soy sauce, low-sodium - 1/3 cup
  • Mirin - 1/4 cup (sub rice vinegar)
  • Oil, cooking - 1 Tbsp
  • Water - 1/4 cup + 2 Tbsp
  • Cornstarch - 2 tsp
Hawaiian Macaroni Salad:
  • Carrots - 2 oz , grated (about 2 medium carrots)
  • Pasta, elbow macaroni - 8 oz (sub any small pasta shape)
  • Green onions - 1 stalk , chopped, green and white parts combined
  • Mayonnaise - 1/3 cup
  • Yogurt, plain or Greek - 1/3 cup
  • Vinegar, rice - 1 1/2 Tbsp
  • Honey - 1 tsp
Teriyaki Beef Plate:
  • Broccoli - 12 oz , florets
  • Garlic - 1 clove , chopped
  • Steak, skirt or flank - 1 lb
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Sesame seeds - 2 Tbsp

Choose Cooking Method

Prep

  1. Broccoli / Garlic (both portions) / Ginger / Carrots - (If prepping right before cooking, get grill heating before continuing with prep.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make marinade - Combine garlic (portion for marinade), ginger, brown sugar, soy sauce, mirin, cooking oil (portion for marinade), and first portion of water. Divide marinade in half. (Can be done up to 5 days ahead)

  3. Marinate steak - Combine steak with first half of marinade and tenderize with a fork. Let steak marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  4. Pasta - Boil pasta according to package directions. For best tasting pasta, remember to salt the pasta water so that it takes like the ocean. If prepping pasta ahead, toss with some oil to prevent sticking. (Can be done up to 5 days ahead)

  5. Green onions (both portions) - Prep as directed. (Can be done 1 day ahead)

  6. Make Macaroni Salad - In a large serving or mixing bowl, whisk together mayonnaise, yogurt, rice vinegar, and honey. Season to taste with some salt and pepper. Fold in cooked pasta, carrots, and green onions (portion for salad) until well combined. Refrigerate until ready to serve. (Can be done 1 day ahead)

  7. Make Teriyaki Sauce - Place second half of marinade in a small saucepan over medium heat and bring to a simmer. Whisk together cornstarch and second portion of water. Stir cornstarch slurry into sauce and continue to cook until sauce thickens, 1 to 2 minutes more.

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Make

  1. Remove steak from marinade (discard marinade). Season on both sides with some salt and pepper.

  2. Heat grill to 500F / 260C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with first portion of cooking oil (portion for beef plate).

  3. When grill is heated, place steak over direct heat. Sear steak for ~4 minutes on each side, closing the lid after each turn. Move to indirect heat and continue to cook until steak reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  4. Transfer steak to a cutting board and rest, covered, for 5 minutes.

  5. While steak rests, heat a large skillet with second portion of cooking oil (portion for beef plate) over medium-high heat. Add broccoli to heated oil and saute until bright green and crisp-tender, 3 to 4 minutes (add a splash of water to the pan if the broccoli starts to burn). Add garlic (portion for beef plate) and continue cooking until garlic is fragrant and broccoli is tender, 2 to 3 minutes more.

  6. When steak is done resting, slice against the grain.

  7. Give macaroni salad a stir.

  8. Divide steak between serving plates and drizzle with teriyaki sauce. Serve broccoli and macaroni salad on the side. Sprinkle green onions (portion for beef plate) and sesame seeds over beef and broccoli. Enjoy!

Prep

  1. Broccoli / Garlic (both portions) / Ginger / Carrots - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make marinade - Combine garlic (portion for marinade), ginger, brown sugar, soy sauce, mirin, cooking oil (portion for marinade), and first portion of water. Divide marinade in half. (Can be done up to 5 days ahead)

  3. Marinate steak - Slice steak thinly against the grain. Combine steak with first half of marinade and tenderize with a fork. Let steak marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  4. Pasta - Boil pasta according to package directions. For best tasting pasta, remember to salt the pasta water so that it takes like the ocean. If prepping pasta ahead, toss with some oil to prevent sticking. (Can be done up to 5 days ahead)

  5. Green onions (both portions) - Prep as directed. (Can be done 1 day ahead)

  6. Make Macaroni Salad - In a large serving or mixing bowl, whisk together mayonnaise, yogurt, rice vinegar, and honey. Season to taste with some salt and pepper. Fold in cooked pasta, carrots, and green onions (portion for salad) until well combined. Refrigerate until ready to serve. (Can be done 1 day ahead)

  7. Make Teriyaki Sauce - Place second half of marinade in a small saucepan over medium heat and bring to a simmer. Whisk together cornstarch and second portion of water. Stir cornstarch slurry into sauce and continue to cook until sauce thickens, 1 to 2 minutes more.

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Make

  1. Remove steak from marinade (discard marinade). Season with some salt and pepper.

  2. Heat a large skillet with first portion of cooking oil (portion for beef plate) over medium-high heat. Add broccoli to heated oil and saute until bright green and crisp-tender, 3 to 4 minutes (add a splash of water to the pan if the broccoli starts to burn). Add garlic (portion for beef plate) and continue cooking until garlic is fragrant and broccoli is tender, 2 to 3 minutes more. Set broccoli aside and cover to keep warm. Wipe out skillet and return it to the heat.

  3. Add second portion of cooking oil (portion for beef plate) and add steak to heated oil in a single layer. Cook steak, without stirring, until browned on one side, 2 to 3 minutes. Flip steak and continue cooking, stirring occasionally, until steak is just cooked through, ~2 minutes more.

  4. Give macaroni salad a stir.

  5. Divide steak between serving plates and drizzle with teriyaki sauce. Serve broccoli and macaroni salad on the side. Sprinkle green onions (portion for beef plate) and sesame seeds over beef and broccoli. Enjoy!

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