Ingredients
2 filet mignon medallions
olive oil
Ginger (powder)
teriyaki sauce
Sriracha brand hot chili sauce (green nozzle)
sea salt
fresh ground pepper
Preparation
Place filets in bowl or tupperware large enough for both to fit comfortably in. drizzle meat with olive oil to coat all sides. sprinkle sea salt and grind fressh pepper to your preference on both sides of meat, turning to coat evenly with oil and spice.
Generously sprinkle ginger on top of filets first. Rub ginger into meat with fingertips. turn meat over and apply and rub ginger into other side as well as each side portion of the filet.
pour enough teriyaki sauce over top of filets so that liquid comes up to about 1/8 of the height of the meat. Turn and coat filets in the sauce a couple times.
add just a tiny dash of *Sriracha onto top of each filet and spread accross top of meat with fingertip
sprinkle a little more ginger on the meat, add a couple more dash’s of teriyaki sauce and cover with lid or place all contents in zip lock bag.
lightly shake bag/tupperware to coat meat. refrigerate 30 minutes-3 hours (or up to 24 hours. remove at least 30 minutes before placing on grill.
brush grill lightly with olive oil and heat to high heat. Once preheated, place filets on grill and close lid.
wait 4-5 minutes (depending on thickness) and flip filets onto other side, basting with any extra marinade
let grill another 4-5 minutes for Med rare - MED and remove steaks onto clean plate. NEVER FLIP MORE THEN ONCE
Let stand 5-7 minutes before cutting into meat to allow juices to lock
SERVE. goes great with corn on cob, brown sugar and butter glazed carrots, or homemade mac and cheese.
