Entrecot a la parrilla con teriyaki de jengibre

Ingredientes

• 2 1LB Boneless Rib Eye Steaks
• 2 tsp Garlic Salt
• 2 tsp Ground Black Pepper
• 1/4 cup Lite Soy Sauce
• 1/3 cup Water
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Sesame Oil
• 1 tbsp Minced Garlic
• 1 tbsp Fresh Grated Ginger
• 3 tbsp Brown Sugar
• 1 tbsp Corn Starch
• 3 tbsp Water

Preparación

1. 1

   Season the Steaks: Pat the rib eye steaks dry with paper towels to remove excess moisture. Season both sides evenly with garlic salt and ground black pepper to enhance the natural flavors of the meat.

2. 2

   Preheat the Grill: Heat your grill to 450°F (232°C). Lightly spray the grill grates with a grilling spray or brush with oil to prevent the steaks from sticking and to achieve perfect grill marks.

3. 3

   Grill the Steaks: Place the seasoned rib eye steaks on the hot grill. Cook for 5 minutes on each side for medium-rare doneness, adjusting the time for your preferred level of doneness. Remove the steaks from the grill and cover them loosely with foil to keep warm while preparing the sauce.

4. 4

   Prepare the Ginger Teriyaki Sauce: In a medium saucepan over medium heat, combine the lite soy sauce, water, apple cider vinegar, sesame oil, minced garlic, fresh grated ginger, and brown sugar. Stir well and bring the mixture to a gentle boil, allowing the flavors to meld together.

5. 5

   Thicken the Sauce: In a small bowl, mix the cornstarch with water until smooth to create a slurry. Slowly pour this slurry into the simmering sauce while stirring continuously. Continue to cook on low heat for about 1 minute until the sauce thickens to a glossy consistency. Remove from heat.

6. 6

   Serve: Generously pour the warm ginger teriyaki sauce over the grilled rib eye steaks. Garnish with chopped green onions or sesame seeds if desired. Serve immediately, optionally over steamed rice for a complete meal.