Grilled Sesame Steak Recipes

Steps:

• Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
• Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.

Steps:

• Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 3 to 4 minutes per side, until medium (longer for fully cooked, fork-tender fish).

Steps:

• Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
• Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
• Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.

Steps:

• Place steaks in shallow nonreactive dish, which will hold them comfortably in a single layer.
• In small bowl, whisk together vinegar, soy sauce and 6 tablespoons of the sesame oil.
• Pour marinade over the meat.
• Cover and refrigerate 6 hours or overnight, turning several times.
• When ready to cook, lightly oil grill rack and arrange 5 inches from heat source.
• Cut off root ends and all but 4 inches from green stems of green onions.
• Place onions in shallow dish and brush all over with remaining 2 tablespoons of the sesame oil.
• Set aside.
• When grill is hot, remove steaks from marinade.
• Lightly pat dry with paper towels.
• Place steaks on grill and cook 5 to 6 minutes per side for medium-rare.
• When done, place on platter and cover lossely with aluminum foil to keep warm.
• Grill green onions, turning them until slightly charred, 3 to 5 minutes.
• To serve, slice meat diagonally across the grain into 1/4-inch-thick slices.
• Arrange meat and grilled onions on serving platter and season with salt to taste.
• Sprinkle with sesame seeds.
• Note: To toast sesame seeds, place them in medium skillet over medium heat.
• Toast, stirring, until seeds are golden brown, 3 to 5 minutes.
• Remove and cool.

Steps:

• About 5 hours before serving or early in the day, heat vegetable oil in 10" skillet over medium-high heat. Cook sesame seeds in hot oil until golden, stirring grequently. In large zipper lock bag, mix well, sesame seed oil mixture, onions, soy sauce, lemon juice, sugar, pepper and garlic. Trim any excess fat from steak; place steak in marinade, turning to coat both sides. Refrigerate at least 4 hours, turning steak occasionally. About 45 minutes before serving, preheat grill. Grill for 25 minutes for rare. Brush often with marinade; turn steak once.

Steps:

• Put all marinade ingredients into a zip-lock bag shake and add tuna.
• Zip and chill for 2 hours.
• Place steaks on a clean, hot, oiled, grill. And marinade in pot and reduce to half.
• And turn after 3 minutes and cook for three more minutes. Place on serving dish and pour reduced marinade over steaks.

Steps:

• Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer., Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Brush tuna with remaining marinade; serve with rice and snap pea mixture.

Steps:

• In a shallow glass container, combine the first seven ingredients; mix well. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade. , Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• While this recipe prescribes 6 oz of tuna, larger or smaller steaks may be used. If you find more guests at your table, simply multiply the ingredients by the number of guests. This is a messy operation, so expect to have some wasted seeds and teryaki.
• Marinade tuna in teryaki for at least 20 minutes but no more than 2 hours.
• Coat steaks after marinade in sesame seeds.
• Preheat grill on high while steaks are marinading.
• Place steaks on preheated grill.
• Grill for 3 minutes on each side.
• Use tongs or spatula to turn steaks.

Steps:

• Whisk together all ingredients except steaks. With kitchen shears in middle of steaks, snip once through center gristle to prevent curling. Pat steaks dry and coat with miso mixture. Let stand 10 to 20 minutes.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure
• Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 4 to 6 minutes total for medium-rare.
• Serve with: Spicy Napa cabbage slaw and steamed rice

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
• Press peppercorns into both sides of steak and season with salt.
• Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
• Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.