Mesquite-Teriyaki Grill

• 2 lbs (.9 kg). 1 1/2 inch thick top sirloin
• 1-1/2 cups (350 ml) Teriyaki Marinade from scratch
• 1/3 cup (80 ml) white sugar
• 6 garlic cloves, peeled and chopped
• 1 tsp (5 ml) granulated garlic powder
• 2 Tbsp (30 ml) grated fresh ginger
• 1/2 cup (125 ml) soy sauce
• 1 Tbsp (15 ml) oyster sauce
• dash of sesame oil
• 3 Tbsp (45 ml) water or wine
• scant pinch of ground red pepper, optional

1. Place sugar, garlic, garlic powder, and ginger into glass bowl.
2. Mash/grind into a paste with the bottom of a heavy glass.
3. Add soy sauce, oyster sauce, sesame oil, water/wine, and red pepper; stir.
4. Add meat to large glass bowl; cover with marinade.
5. Pierce 25 times on each side with large round object (I use the chopsticks for this)pushing the marinade into the holes for most tender result.
6. Let the meat marinade while you prepare the grill.
7. Light the charcoal and wait 15 minutes.
8. Shake the grill to spread out the charcoal a little; throw on dry mequite smoking chips.
9. Place meat on the grill 2 inches above charcoal.
10. Cook to desired doneness, best Medium-Rare but still tender and juicy even if well-done.
11. Serve immediately.

scratch, white sugar, garlic, garlic, ginger, soy sauce, oyster sauce, sesame oil, water, ground red pepper

Taken from online-cookbook.com/goto/cook/rpage/0005D0 (may not work)