Japanese-style steaks

This article has not been rated yet.


5 min


4 to 5 servings

* PLUS Grilling Time: 6 minutes


  • 1/2 cup Japanese salad dressing
  • 2 tbsp teriyaki
  • 1 tbsp prepared horseradish , optional
  • 2 tsp grated fresh ginger
  • 1 garlic clove , minced
  • 2 top sirloin steaks , about 750-g each and 1/2- to 1-in. thick


  • Oil grill and heat barbecue to medium-high. In a medium-size bowl, stir dressing with teriyaki, horseradish, ginger and garlic. Spoon half into a small bowl. Add steaks to dressing in medium-size bowl. Turn to evenly coat and rub into meat. If you have extra time, let stand 20 minutes.
  • Place steaks on grill. Barbecue, uncovered, 3 minutes. Brush with remaining dressing left in medium-size bowl, then turn over and continue grilling until meat gives slight resistance when pressed, 3 to 5 minutes, if steaks are about 3/4 inch (1.5 cm) thick and you like them medium-rare.
  • Remove to a cutting board and let stand 5 minutes. Thinly slice, then place on plates. Drizzle reserved dressing overtop. Great with grilled peppers and steamed bok choy.

Nutrition (per serving)

  • Calories
  • 398,
  • Protein
  • 51 g,
  • Carbohydrates
  • 3.5 g,
  • Fat
  • 18.3 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 646 mg.

Bump up the flavour of Japanese salad dressing with a little horseradish and fresh ginger to splash over steaks.

Indoor Sizzle

Preheat grilling machine to medium-high. Place beef on grill. Discard any sauce leftover in bowl. Grill with lid closed until meat gives slight resistance when pressed, 3 to 6 minutes for medium-rare.