Grilled Teriyaki Steak with Grilled Pineapple Salsa
This Grilled Teriyaki Steak is juicy, tender, flavourful and cooked to wood-fired perfection on the Traeger Grill.
Servings: 6 people
Ingredients
For the Teriyaki Steak:
- 1.5 pounds top sirloin steak fat cap removed, substitute flank steak, skirt steak, ribeye, NY strip, tenderloin
- 3 cloves garlic finely grated
- 1 tablespoon fresh ginger finely grated
- 1 cup coconut aminos
- ¼ cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon fish sauce
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly-cracked black pepper
- 2 teaspoons gochujang optional, plus more as desired
For the Grilled Pineapple Salsa:
- ½ pineapple cut into large slices
- ½ red bell pepper diced
- ½ small red onion finely chopped
- 2 green onions thinly sliced
- 1 red finger chile thinly sliced
- 2 tablespoons finely chopped fresh cilantro
- Zest and juice of 1 lime
- Kosher salt and freshly-cracked black pepper to taste
Instructions
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.