Teriyaki Round Steak
- ⅔ cup soy sauce
- ½ cup brown sugar, packed
- ¼ cup sherry or alcohol-free sherry
- 2 tbsp cooking oil
- 1 tsp ginger
- 1 garlic clove, minced
- ½ tsp salt
- ¼ tsp pepper
- 3⅓ lb round steak or rump steak
- Unseasoned meat tenderizer
Combine first eight ingredients in deep bowl. Stir well.
Sprinkle steak with tenderizer. Poke holes all over with fork. Turn and repeat. Let stand for 30 minutes.
Cut steak into serving size pieces. Add to bowl. Cover and marinate in refrigerator for two days.
Before cooking, let stand at room temperature for half hour. Cook on medium-hot grill, brushing with marinade and turning occasionally, about 7 min per side for medium.