Recipe - Teriyaki Steak Chesapeake

2 lg Sirloin steaks; 1 inch
thick
3 pound Beef tenderloin; cubed

TERIYAKI SAUCE
2 tablespoon Shredded fresh ginger root
1 Clove garlic; minced
1/3 cup Sugar
One fourth teaspoon MSG
One half cup Peach nectar
One half cup Soy sauce

Marinate whole steaks or tenderloin cubes in a glass or ceramic container
w/ Teriyaki Sauce. (Do not use aluminum or it will impart a metallic
taste.) Cover & refrigerate 810 hrs., turning the meat occasionally.
Strain the sauce Charcoal grill, broil or panfry the steaks (or thread
cubes of meat on a skewer & grill) until the desired degree of rareness has
been achieved. Warm the sauce & serve it over the steaks. SAUCE: Combine
all ingredients for sauce. Warm before serving.

CHESAPEAKE RESTAURANT

N. CHARLES ST.; BALTIMORE

WINE: POMMARD,1977

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.