This is a dish that my dad would make every time I would visit him as a kid. I just loved the plum wine. I made this recently for SuperHubs and repurposed the leftover steak and sauce for a delicious salad.
¼ cup soy sauce
½ cup plum wine
¼ cup Worcestershire sauce
2 tbsp. teriyaki sauce
4 top loin steaks (NY Strip)
Make marinade in a shallow baking pan and wash steaks thoroughly before seasoning. Add generous amounts of garlic salt and black pepper to surface of steaks. Cover pan with plastic wrap and place in refrigerator for 4 hours.
Remove wrap, turn steaks and season again, replace wrap and marinate for an additional 4 hours.
Cook steaks to taste on grill or under broiler. Do not fry as the Teriyaki sauce will burn. Use remaining marinade as dipping sauce after heating up in a small saucepan on the stove, stirring so it does not burn, or heat up on grill.
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