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Bull BBQ Recipes

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 Teriyaki Glazed Top Sirloin  europe, bbq europe, bull bbq europe

Teriyaki Glazed Top Sirloin

There is something so satisfying as a flavorful piece of beef that has been sitting in a wonderfully sweet and salty teriyaki marinade and then grilled over high heat. The sugars in the teriyaki sauce caramelize, the flavors deepen – even become a bit smoky – the steak picks up a little bit of char and it all adds up to nicely layered big flavors.

Serves 6

Teriyaki Glazed Top Sirloin

serves six

  • Homemade Pineapple Teriyaki Sauce (recipe follows)
  • 2 pounds beef top sirloin steak (1 to 1-1/2 inches thick)
  • Freshly ground black pepper
  • 1 thinly slice scallion, for garnish
  • Sesame seeds, for garnish (optional)

Method: direct heat

Prepare pineapple teriyaki sauce and cool completely. Place steak and teriyaki sauce in a large resealable plastic bag and let steak marinate in the refrigerator for at least 4 hours and up to overnight.

Setup grill for grilling with direct high heat. Brush and oil the grates before grilling.

Remove the steak from the marinade and transfer the marinade to a small saucepan. Blot away excess marinade with a paper towel and season liberally with black pepper. Bring the marinade to a boil and then reduce the heat and continue simmering for 5 minutes. Remove sauce from heat and set aside until ready to use.

Place steak over direct heat and cook for 3 minutes. For crosshatch marks, rotate 45 degrees and cook 2 minutes more. Flip the steak and baste with the teriyaki sauce. Cook for 4 minutes more. Flip again, baste and cook for 1 minute more or until the internal temperature reaches 130°F for medium rare.

Remove the steak from the grill and let rest for 5 minutes before slicing across the grain of the meat. Garnish with sliced scallions and sesame seeds and serve with extra teriyaki sauce on the side.

Homemade Pineapple Teriyaki Sauce

Makes 1 1/2 cups

  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup packed brown sugar
  • 1-inch piece ginger, roughly chopped
  • 2 cloves garlic, smashed and chopped
  • 1/4 teaspoon red pepper flakes

Stir to combine all ingredients in a small sauce pan. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes. Remove from heat and cool room temperature. Strain through a mesh strainer. Use immediately or store in an air tight container for up to one month.