One of my favorite dinners as a kid was flank steak with white rice. My dad used to grill the steak on the BBQ. The marinade I grew up on was somewhat jokingly held as a "family secret," which I'll continue to keep. Decades later my partner introduced me to his special creation.
Holding to my family's steak prep method, you'll first score your steak and tenderize it with forks. This helps draw the marinade and flavor deeper into the meat and keep it tender.
In a gallon, sealable bag, combine and mix the following:
1/4 cup Soy Sauce
1 small or Half large Shalot (small dice)
2 cloves of garlic (sliced)
1 tablespoon olive oil
2 tablespoons Honey
1/4 teaspoon Ginger Powder
1/4 teaspoon salt
1/4 teaspoon pepper
Then add your steak, seal your back and place in refrigerator. For best results, allow to meat to marinade overnight (24 hours). You can either oven broil or grill to desired "doneness." With the leftovers, if there are any, make a delicious steak salad or sandwich. Mmmm ...
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