Easiest, tastiest steak
Serves 4
I have been grilling steaks bathed in this marinade for over 20 years and I have not found a way to improve on it. It’s so easy and adds so much flavor that every backyard cook should have it in his or her repertoire. These go well with just about any side. I like them with roasted baby potatoes and grilled asparagus. The marinade is also great with pork chops, as well as rich, meaty fish like salmon, halibut, tuna and swordfish.
| 1 cup |
/ |
250 mL |
|
dark soy sauce |
| 1 tsp. |
/ |
5 mL |
|
toasted sesame oil |
| 2 cloves garlic, finely minced |
| 1 Tbsp. |
/ |
15 mL |
|
finely chopped or grated fresh ginger |
| freshly ground black pepper to taste |
| juice of 1/2 a lemon OR 1/4 cup (50 mL) Chinese rice cooking wine |
| 1 Tbsp. |
/ |
15 mL |
|
tapioca starch (cornstarch will also do) |
| 4 well-marbled rib steaks, about 1 1/2 inches (4 cm) thick |
Mix the soy sauce, sesame oil, garlic, ginger, black pepper, lemon juice or cooking wine and tapioca starch in a nonreactive baking dish. Add the meat, turn to coat, and marinate 10 minutes to 1/2 hour, turning once or twice. Do not marinate overnight, as this is a fairly salty marinade.
Prepare your grill for medium direct heat. Place the steaks on the grill and cook for about 4 minutes. Turn the steaks, spoon a little more marinade on the top, and then cook for another 4 minutes for medium-rare. Let them rest about 4 minutes and serve.
Recipes
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