INGREDIENTS:

MARINADE:
1/3 cup Kikkoman soy
1/3 cup Kikkoman teriyaki sauce
2/3 cup extra virgin olive oil
1/4 cup medium body ale.
1/4 tsp sesame oil
2 tbsp rice wine vinegar
1 tbsp sriracha hot sauce
1/2 tsp ginger powder
1/4 tsp dry rubbed sage
1 1/2 tsp fresh minced ginger
3 cloves fresh minced garlic
1 tbsp fresh minced cilantro

PROTEIN:
2# petite sirloin
2 whole chicken breast

RICE:
1 cup glutinous rice
1 cup Long Grain Jasmine rice
2 3/4 9.5 Kangen water
1/2 tsp fine grain sea salt
1 tsp butter
*If you don’t have access to fresh Kangen water, substitute 1/4 cup filtered water.

PREPARATION:

MARINADE-
Mix all ingredients in a processor and blend for 30 seconds.
I use “the Magic Bullet” for this job, works great!

PROTEIN-
Butterfly the steaks and pound out to about 1/4 inch.
*select thick cut sirloin steaks, 3/4 inch if you can find them.

Clean and butterfly the chicken breasts and pound out to about 1/4 inch.

Cut the steaks and chicken in half once they’re pounded out.

Place all protein and marinade in a large Ziploc freezer bag.
Seal the bag about half way while pushing the ingredients to the bottom and fold the bag slightly and push as much air out as you can. Seal the rest of the bag.
Place the bag in a bowl and put in the fridge for 3 hours.

THE GRILL-
About 45 mins before you’re ready to serve preheat and clean your bbq.
Once the grill is burned off – lower the heat to a mid-hi range.

THE RICE-
Start the rice now.
Thoroughly rinse the rice under cold water in a strainer till you have a clear stream of water.
Place in a rice cooker with water, salt and butter – cook.
Once the rice is done, remove the cooking pot from the cooker and let stand, turn the rice 2-3 times then put the lid back on and let it stand.

BBQ-
The grill should be ready now.
Place all of the meat on the grill
Baste with marinade
Cook for about 3 mins.
Rotate 180° – cook for another 3 mins
Flip everything over.
Baste with marinade
Cook for about 3 mins.
Rotate 180° – cook for another 3-5 mins

SERVING-
Let all of your protein stand for about 5 mins once you pull it from the grill.
Chop against the grain into 1/2 inch strips.

Scoop 1 cup of rice into a bowl and place about 1/3 cup each of steak & chicken on top.
Drizzle warmed “Iron Chef Teriyaki” sauce over the whole things.
Garnish with fresh whole leaf cilantro, a chiffonade of pickled ginger (pink) and toasted sesame seeds.

I like to serve it with Thai Ice Tea and a simple cold iceberg salad drizzled with high quality ranch dressing and julienned carrots.

Bon Appétit!  ~ Richard

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