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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)


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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

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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.

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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.

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