Teriyaki sauce on almost anything tastes good but add in citrusy orange freshness and a few peppers and onions and the flavor just bursts. This Asian influenced meal is delicious and relatively easy to prepare. It is important to let the marinade envelope the steak for at least the recommended hour to enhance the flavor and help to tenderize the meat.
Fresh ingredients are the key factors to this dish. Pretty up the plate using a variety of colorful peppers. One of each color, red, yellow and green, certainly adds dimension to the meal's portrayal.
Serving white rice or rice pilaf as a side dish is a great addition to this meal. Keep the rice simple and plain so the deliciously sweet steak flavors stand on their own.
Orange Teriyaki Steak and Peppers
- 1 large fresh orange
- 1/3 cup sweet teriyaki marinade like Mrs. Dash, Sweet Baby Ray's or Ken's Steak House
- 1 tablespoon minced, peeled fresh ginger
- 1 1/2 pounds skirt steak, cut crosswise into 5"-6" pieces
- 3 red, yellow and/or green peppers, cut into 1/2"-wide rings, about 6 cups
- 1 large onion, cut into 1/2"-thick slices
- 1/2 teaspoon salt
- Fresh cilantro, optional
- Grate 1 tablespoon of orange zest into large oven-proof bowl.
- Squeeze in 2 tablespoons juice from the orange.
- Stir in marinade and minced ginger.
- Add steak, turning to coat.
- Cover and refrigerate for at least 1 hour.
- Preheat oven to 200°.
- Heat grill pan over medium heat.
- Coat peppers and onions with cooking spray like PAM. Sprinkle with 1/2 teaspoon salt.
- Add peppers and onions to heated pan. Cook until tender, turning frequently for 8 to 10 minutes. Transfer to oven-proof bowl. Cover with foil and keep warm in oven.
- Add steak to grill pan. Cook, turning once, 3 to 4 minutes per side for medium rare.
- Transfer steak to cutting board. Cover and let rest 5 minutes before slicing.
- Serve steak with peppers and onions.
- Garnish with fresh, chopped cilantro, if desired.