Lazy Yakatori Steak

I defrosted a beautiful 1 3/4 lb. sirloin that I got on sale at Whole Foods for $6.99 a pound.  I found this easy recipe for Yakatori Steak so that I could get one more go on the grill before it gets too cold, which I decided to make even easier by using red wine vinegar instead of lemon juice to save a step and not cubing or slicing up the steak to thread on skewers.  Lazy! 

With it I will grill salt and vinegar potatoes and local eggplant that I bought yesterday at Sonnewald.  I'm very excited to get a chance to make the potatoes, though of course rice is the obvious (and lazier) accompaniment to the steak.  La!


Lazy Yakatori Steak (adapted from allrecipes.com)
Makes 4-8 servings, depending on size of steak

I confess that, not having the full amount of tamari, I made up the difference with Worcestershire.  I will probably burn in steak hell for that.  If you decide to make Industrious Yakatori and use wooden skewers, remember to soak them in water for 30 minutes.  Thread the beef on them prior to placing them in the container, and then dump the marinade on them.

1/2 cup tamari or soy sauce
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
2 tablespoons red wine vinegar
1 tablespoon sesame seeds
1 tablespoon white sugar
2 shallots, thinly sliced and separated into rings
1-2 clove garlic, minced
1/2 teaspoon ground ginger
1-2 pound whole sirloin steak

Mix all marinade ingredients in a large measuring cup or other likely container.  Place steak (or skewers) in large plastic zip bag or glass dish and dump marinade over them.  Marinate in the fridge for at least 4 hours.  Let sit for 30 minutes at room temperature before grilling (or broiling, though that won't taste as good).