by Diane Rossen Worthington

Grilled Steaks California Style  Recipe
Grilled Steaks California Style

This Grilled Steaks California Style recipe -- an updated version of my mother's teriyaki-marinated steaks -- is a summer staple at our house.

A simple blending of garlic, soy sauce, olive oil and balsamic vinegar is my savory version of teriyaki sauce. It adds flavor and color without too much sweetness as the steaks grill.

Selecting your cut of steak is a personal choice. My preference is a rib-eye because it usually has good marbling, which creates a juicy steak. Certainly, sirloin or New York steaks are delicious as well. Grill the steaks until just medium rare; further cooking will toughen the meat. Serve with sliced tomatoes and grilled vegetables for a speedy but delicious dinner. A fitting finale would be a hot fudge sundae or your favorite ice cream. To drink? Try an aged Cabernet Sauvignon, Malbec or Merlot.

P.S. If have any leftovers, make sandwiches: Spread French roll halves with spicy mayonnaise and then layer the rolls with slices of steak, very ripe sliced tomatoes, and arugula leaves. A little bit of heaven.

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Grilled Steaks California Style

    Prep Time: 20 minutes plus marinate for 2 to 4 hours

    Cook time: 10 minutes

    Yield: Serves 4

Grilled Steaks California Style Ingredients


      2 medium garlic cloves, finely chopped

      2 medium shallots, finely chopped

      2 tablespoons soy sauce

      4 tablespoons balsamic vinegar

      2 tablespoons olive oil

      Freshly ground black pepper

    4 steaks, rib-eye, sirloin, or New York (1/2 to 3/4 pound each)

Grilled Steaks California Style Recipe Instructions

    1. To make the marinade: Thoroughly whisk the marinade ingredients together in a small bowl.

    2. Arrange the steaks in a medium, nonaluminum, shallow dish. Pour the marinade over and marinate for 2 to 4 hours in the refrigerator.

    3. Prepare the barbecue for medium-high-heat grilling. Preheat the broiler if necessary. Grill or broil the steaks about 3 inches from the heat until browned but still rare, about 4 minutes on each side. Serve immediately.

    Advance Preparation: This may be prepared 4 hours in advance through step 2 and refrigerated.

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