Grilled Teriyaki Steak with Grilled Pineapple Salsa (Edit recipe)

This Grilled Teriyaki Steak is juicy, tender, flavourful and cooked to wood-fired perfection on the Traeger Grill.

15 minutes

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	354
Fat:	15 g
Carbohydrates:	32 g
Protein:	21 g
Cholesterol:	0 g
Sodium:	1627 mg
Fiber:	0 g
Sugars:	24 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

Teriyaki Sauce

1.5 lb Beef Loin Sirloin Steak (Top Sirloin), fat cap removed, substitute flank steak, skirt steak, ribeye, NY strip, tenderloin
3 cloves Garlic, finely grated
1 Tbsp Ginger Root, finely grated
1 cup Coconut Aminos
.25 cup Rice Vinegar
2 Tbsp Honey
1 Tbsp Toasted Sesame Oil
1 tsp Fish Sauce
1 tsp Kosher Salt, plus more to taste
.5 tsp Black Pepper, freshly-cracked
2 tsp Gochujang (red chili paste), plus more as desired (optional)

Grilled Pineapple Salsa

.5 Pineapple, cut into large slices
.5 Red Bell Pepper, diced
.5 Red Onion, small, finely chopped
2 Green Onion (Scallion), thinly sliced
1 Red Finger Chile Pepper, thinly sliced
2 Tbsp Cilantro, finely chopped
Lime, zested and juice
Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Teriyaki Steak

If your steak is not already pre-cut, slice it into 1.5” slices with the grain. This will make it easier to slice against the grain when serving. Transfer the steak to a bowl.
In a separate bowl, combine the garlic, ginger, coconut aminos, vinegar, honey, sesame oil, fish sauce, salt and pepper. Whisk until combined. Taste for seasoning and adjust with salt and pepper as desired – it should taste a little on the salty side because it is being used as a marinade. Pour 3/4 of the marinade over the steak and reserve the rest. Toss the steak with the marinade until well coated. Cover and refrigerate 4 to 6 hours.
Add the gochujang to the reserved marinade and whisk until smooth. Taste and adjust with more gochujang as desired. Cover and refrigerate until ready to use.
Preheat the Traeger Grill to 500F. Remove the steak from the fridge and let it come to room temperature.
Transfer the steaks to the hot Traeger grill, close the grill door and cook, undisturbed, until grill marks form, around 5 minutes. If using a conventional grill, cook the steaks over direct, medium-high heat. Flip and cook the other side until the thickest part of the steaks register 135F for a medium-rare center, around 4 more minutes. Baste the top side of each steak with the reserved marinade after flipping.
Transfer the steaks to a board and let them rest for at least 8 minutes before slicing against the grain. Serve with the grilled pineapple salsa and steamed rice.

For the Grilled Pineapple Salsa

While the steaks are cooking, add the pineapple slices to the grill and cook, undisturbed, until grill marks form, around 5 minutes. Flip and cook the other side until grill marks form, around 4 more minutes.
Transfer the pineapple to a cutting board and dice with a sharp knife. Transfer the pineapple to a bowl along with the red pepper, red onion, green onion, chile pepper, cilantro, lime zest and lime juice. Season with salt and pepper to taste and toss everything to combine. Taste for seasoning and adjust with salt, pepper, and lime juice as desired. Serve with the grilled teriyaki steaks. Leftovers can be refrigerated up to 5 days.