Many deem this Houston's "copycat kosher" recipe their favorite steak in the world. We love it! The marinade, a fruity, sweet teriyaki adds Asian flavors. We like it served with baked or mashed potatoes and an Asian style cole slaw.
6 boneless ribeye steaks, about 12 ounces each
6 ounces low sodium soy sauce
4 ounces apple cider vinegar
4 garlic cloves, chopped
2 teaspoons chopped ginger
1 cup sugar
12 ounces pineapple juice
2 teaspoons toasted sesame oil
Warm all marinade ingredients until gently simmering and sugar melts. Remove from flame and let cool.
Put steaks in a sealable plastic bag or a shallow glass dish. Add marinade. If using glass dish, cover with plastic wrap. Let marinate in refrigerator for 8-12 hours. Occasionally rotate meat to be certain each piece is covered in marinade. Remove steaks; discard liquid. Allow steaks to come to room temperature (about 3 hours). Grill (preferred) or broil until desired doneness.
KosherEye note: This marinade is excellent on chicken as well, including boneless chicken thighs).
Recipe: kosher, copycat, meat