My husband wanted steak for Father’ Day dinner and he loves teriyaki, so I set out to find a natural teriyaki marinade. I found a few recipes, all of which called for soy sauce. I made a few modifications to a few recipes and came up with a pretty good marinade.
The first ingredient is coconut aminos, which is a healthy alternative to Soy and Tamari sauce. No table salt or preservatives are added. The most notable nutritional benefit of coconut aminos is the amino acid content compared to soy sauces — commonly described as the building blocks of protein. Soy sauce contains sodium benzoate, which is is a preservative that promotes cancer and kills healthy cells. Soy sauces also contains soybeans and 91 percent of soy crops are genetically modified, which makes soy sauce a likely source of GMOs.
Any foods that list soy in any form as an ingredient should be avoided — soy is NOT a health food. Soy protein, soy isolate, and soy oil are present in about 60 percent of the foods on the market and have been shown to impair fertility and affect estrogen in women, lower sex drive, and trigger puberty early in children. Soy can also add to the imbalance between omega-6 and omega-3 fatty acids. The only soy products fit for human consumption are fermented and organic and you will never find this type of soy in any processed foods.
I used maple syrup and honey instead of sugar to sweeten the marinade. Maple syrup is an excellent source of manganese and a good source of zinc. The trace mineral manganese is an essential for energy production and antioxidant defenses. Zinc and manganese are also important allies in the immune system.
When purchasing your honey, raw unprocessed honey is a good choice. 75% of all honey sold in stores contains no honey at all. A comprehensive investigation conducted by Food Safety News (FSN) has found that the vast majority of so-called honey products sold at grocery stores do not contain any pollen, which means they are not real honey. “Raw honey is thought to have many medicinal properties,” says Kathy Egan, dietitian at College of the Holy Cross in Worcester, Mass. ”Stomach ailments, anemia and allergies are just a few of the conditions that may be improved by consumption of unprocessed honey.”
We used ribeye steaks, but this marinade can be used for any cut of steak. We really enjoyed it and I hope you do too!
Teriyaki Ribeye Steak
2 (6 ounce) lean beef ribeye steaks
2 tablespoons coconut aminos
2 tablespoons water
1 tablespoon maple syrup
1 1/2 teaspoons honey
1 1/2 teaspoons Worcestershire sauce
1 1/4 teaspoons distilled white vinegar
1 teaspoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
Himalayan pink salt & pepper
1. Sprinkle steaks with salt and pepper on both sides.
2. Whisk together the coconut aminos, water, maple syrup, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl.
3. Pierce steaks several times with a fork.
4. Marinate steaks in soy sauce mixture for at least 2 hours.
5. Grill the steaks 15 minutes per side for medium.
6. Alternatively, cook the steaks in a hot skillet over medium heat for 7 minutes per side for medium.
7. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
~ “When you know better, you do better.” – Maya Angelou