Island Teriyaki Recipe
1 1/2 lbs. 1/4-inch-thick round steak
3/4 tsp. meat tenderizer (instant)
6 minced Cloves of garlic
1/4 cup of Salad oil
1/2 cup of Soy sauce
2 tsps. Dry mustard
2 tbsps. Molasses
2 tbsps. Ground ginger OR 2 tsps. of gingerroot, grated
Mix together soy sauce, salad oil, molasses, ginger, mustard and garlic in a bowl and blend them well. Meat should be sliced across the grain into 1-inch wide strips. Tenderizer should be used as per instructions from its label.
Add the meat to the soy mixture and stir it well to coat evenly on all sides then allow it to stand for 15 mins. in room temp.
Strips should be skewered accordion-style then broiled 5 inches away from the heat for 5-7 mins. or just until it is rare or med. rare and turn it frequently all the while basting it with the soy mixture (you can also cook it on charcoal and be sure to baste it).
Best served hot as appetizers.
Note: If you can marinate it for 15 mins. more, then no need to use the tenderizer.
