Teriyaki Buffalo Steaks
- 1 pack Broadleaf Buffalo Ribeye Steak
- 1 clove garlic, minced or pressed
- 1 t. ground ginger
- 2 T. brown sugar
- 2 T. soy sauce
- 2 T. lemon juice
- 2 T. salad oil
- 1 T. instant minced onion
- 1/4 t. pepper
Combine garlic, ginger, brown sugar, soy sauce, lemon juice, oil, onion and pepper. Pour over steaks, cover and refrigerate for 6 hours or till next day. Lift steaks from marinade and drain briefly (save marinade). Place steaks on barbecue and cook for 6-8 minutes for medium-rare, turning once and basting with reserved marinade.