Trackside Teriyaki Recipe

Marinate steak tips

In a medium bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tsp grated ginger, 1 tsp minced garlic and 1 tbs brown sugar. Stir until sugar dissolves. Add the steak tips, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours). Reserve 1 tbs of the marinade for the sauce if desired.

Cook bacon

In a large skillet over medium heat, add the 4 slices of diced bacon. Cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1 tbs of rendered bacon fat in the pan. Set bacon aside.

Sear steak tips

Heat 1 tbs vegetable oil in the same skillet over medium-high heat (add if pan is dry). Remove steak from marinade (reserve marinade), pat lightly to remove excess moisture. Add steak pieces in a single layer (work in batches to avoid crowding). Sear until a brown crust forms, about 2–3 minutes per side for medium-rare to medium. Transfer seared steak to a plate and loosely tent with foil to rest 5 minutes. Season with a pinch of salt and pepper.

Grill pineapple

Heat a grill pan or skillet over medium-high heat and brush with 1 tsp oil or butter. Add pineapple pieces in a single layer and cook until caramelized with grill marks, about 2–3 minutes per side. Transfer to a plate.

Combine vegetables

In the skillet used for bacon and steak (wipe out if excess burnt bits remain), reduce heat to medium, add the baby spinach (4 cups) and a pinch of salt. Sauté just until wilted, about 1–2 minutes. Add the halved cherry tomatoes and cooked bacon pieces, stir to combine and heat through for 30–60 seconds. Season with 1/2 tsp black pepper or to taste. Remove from heat and set aside.

Bring 6 cups of water to a rolling boil in a large pot, add 1 tbs kosher salt. Add 12 oz linguini and cook until al dente according to package directions, typically 8–10 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta and return to the pot off heat.

Make a roux and cream base

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Sprinkle in 1 tbs flour and whisk for 1 minute to cook the raw flour taste.

Add dairy and cheese

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer while whisking constantly to prevent lumps. Simmer 2–3 minutes until the sauce begins to thicken. Reduce heat to low and stir in 3 tbs grated Parmesan until melted and smooth.

Finish with teriyaki

Whisk in 3 tbs teriyaki sauce (or 1 tbs reserved marinade reduced by simmering 1–2 minutes until safe and thickened, plus 2 tbs store-bought teriyaki) and 1 tsp toasted sesame oil. Taste and season with salt and black pepper as needed. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.

Combine pasta and sauce

Pour the finished teriyaki Alfredo into the pot with the drained hot linguini. Toss gently to coat, adding 2–3 tbs reserved pasta water as needed to loosen and create a silky sauce that clings to the noodles.

Divide sauced linguini among 4 plates (servings). Top each portion with a portion of seared steak tips, then scatter the grilled pineapple pieces over the steak. Spoon the wilted spinach, cherry tomatoes and crisp bacon over each plate.

Garnish with sliced green onions, 1 tsp toasted sesame seeds per plate and a light drizzle of additional teriyaki sauce if desired. Serve immediately with optional lemon wedge on the side.