Ribeye Teriyaki Skewers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 12-oz ribeye steak, thick cut1 6 oz bottle of kikoman low sodium teriyaki sauce2 zuchini, slice in 1/2 inch slices1.5 cups of whole mushroomswooden skewers.
Trim the fat off the ribeye, then slice 1/4 slices about 3 inches long. Put the slices in a large ziplock bag and pour in the bottle of teriyaki sauce. Press the air out, seal the bag, and refrigerate for 1-12 hours. Soak the wooden skewers in water, marinade, or wine to keep from burning.
Remove the ribeye from the refrigerator and skewer onto the wooden skewers. Add zuchini and mushrooms to the skewers. Once all the ribeye, zuchini and mushrooms are used, place on a medium high grill for 2-3 minutes each side or until medium. Remove and serve with brown rice.
Makes 3-4 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user DADTEU.
Remove the ribeye from the refrigerator and skewer onto the wooden skewers. Add zuchini and mushrooms to the skewers. Once all the ribeye, zuchini and mushrooms are used, place on a medium high grill for 2-3 minutes each side or until medium. Remove and serve with brown rice.
Makes 3-4 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user DADTEU.
Nutritional Info Amount Per Serving
- Calories: 267.6
- Total Fat: 6.8 g
- Cholesterol: 80.0 mg
- Sodium: 474.9 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 5.1 g
- Protein: 34.8 g