Spice up your Top Butt Steak with this quick and easy citrus-ginger marinade! We enjoy the Asian flavors in this recipe from the Beef Council. The combination of sweet, savory, and tangy ingredients makes for a marinade that’s perfect on top of the lean Top Butt steak. Serve this flavorful steak with your favorite Asian vegetables like sautéed baby bok choi for a fresh and delicious meal.
- 1.25 lb Leahy’s Angus Beef Top Butt Steak (cut at 1″ thick)
- 1/2 cup Water
- 1/2 cup Teriyaki Sauce
- 1/3 cup Orange Marmalade
- 2 Tbsp Peanut Butter (creamy)
- 1 Tbsp Ginger (finely chopped)
- 3 tsp Garlic (minced)
- 2 tsp Sesame Oil
Combine last 6 ingredients in a small saucepan over medium heat, whisking just until blended. Remove from heat. Place steak and 1/3 cup marinade mixture in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. If you do not have time, you can cook the steak as soon as you have coated the steak in the marinade. Reserve remaining marinade mixture for sauce.
Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steak about 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. You can also pan sear this steak in a cast iron skillet with oil, or grill over medium heat.
While the steak is cooking, add the water to the reserved sauce in small saucepan; bring to a boil. Reduce heat and simmer 12 to 15 minutes or until slightly thickened, stirring occasionally.
Slice steak into small slices, and serve with steak sauce. Enjoy!