Argentinian-style Teriyaki

Ingredients

While the original Japanese teriyaki is known for its sweet and savory flavors, our Argentinian-style Teriyaki adds a touch of Argentinian flair by incorporating traditional ingredients like chimichurri sauce and a hint of smokiness from the grill. This fusion dish combines the best of both worlds, creating a unique and unforgettable taste experience. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) beef steak or tofu, thinly sliced 500g (1.1 lb) beef steak or tofu, thinly sliced
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) red wine vinegar
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup (60ml) chimichurri sauce (for serving) 1/4 cup (60ml) chimichurri sauce (for serving)
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 9g)
• Protein: 30g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, red wine vinegar, honey, olive oil, minced garlic, cumin, smoked paprika, dried oregano, black pepper, and red pepper flakes (if using). Mix well to make the marinade.
2. 2.
   Place the sliced beef steak or tofu in a shallow dish and pour the marinade over it. Ensure all pieces are coated evenly. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat. If using a stovetop, heat a grill pan or skillet over medium-high heat.
4. 4.
   Remove the beef steak or tofu from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the beef steak or tofu for about 3-4 minutes per side, or until cooked to your desired level of doneness. If using a stovetop, cook in a hot grill pan or skillet for the same amount of time.
6. 6.
   Remove from heat and let it rest for a few minutes.
7. 7.
   Serve the Argentinian-style Teriyaki with a drizzle of chimichurri sauce and a sprinkle of fresh parsley for garnish.

Treat your ingredients with care...

• Beef steak — For a tender and juicy result, choose a well-marbled cut like ribeye or sirloin. Make sure to slice the beef against the grain for maximum tenderness.
• Tofu — Press the tofu before marinating to remove excess moisture and enhance its ability to absorb flavors.

Tips & Tricks

• For a smokier flavor, add a few drops of liquid smoke to the marinade.
• If you prefer a spicier kick, increase the amount of red pepper flakes in the marinade.
• Serve the Argentinian-style Teriyaki with grilled vegetables or a side of rice for a complete meal.
• Substitute the beef steak or tofu with chicken or shrimp for a variation of flavors.
• Make extra marinade and reserve some for basting while grilling for an intensified flavor.

Serving advice

Serve the Argentinian-style Teriyaki as a main dish, accompanied by a side of grilled vegetables or a fresh salad. Drizzle some chimichurri sauce over the meat or tofu for an extra burst of flavor. Garnish with chopped fresh parsley to add a touch of freshness.

Presentation advice

Arrange the grilled beef steak or tofu on a platter, drizzle the chimichurri sauce over it, and sprinkle with chopped fresh parsley. For an elegant touch, garnish with a few whole parsley leaves. Serve with the side dish and enjoy the vibrant colors and enticing aroma of this fusion creation.