Overall the flavor of this steak isn’t bad it just didn’t wow us. I think part of the problem is the sirloin steaks, cut of meat really can change things for me. I think if I was to do this again I would cut the steak up into skewers and then use the glaze on it. Pretty sure it would have been a lot better with the cut of meat used.
Mongolian Glazed Grilled Steak
(Adapted from Life Love and Good Food)
4 8-oz sirloin steaks
1/2 cup low-sodium soy sauce
1/4 cup cornstarch
2 tablespoons canola oil
Freshly ground black pepper
1 tablespoon canola oil
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1/4 cup maple syrup
1 tablespoon ketchup
Preheat grill to medium high heat.
Pat steaks dry and pour 1 tablespoon soy sauce over each steak. Massage sauce into all sides of the steaks; season with black pepper.
Places steaks onto a clean baking sheet or platter. Evenly sprinkle the cornstarch on all sides, shaking off any excess. Lightly brush with the canola oil.
Grill steaks 3 to 4 minutes on each side for medium.
Brush steaks with the glaze on both sides, flip and cook until glaze is caramelized (about another minute per side). Remove from heat and let rest for 5 minutes before serving.