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Asian Style Marinade
Fresh after a trip to Hawaii, I was inspired by all of the dishes that had influences from Asian cuisine, bursting with umami. I decided to create this marinade off the cuff. Flank steak can be tough, but with the proper marinade, it will be tender while packing tons of flavor. This definitely hit all the marks and left all of us wanting more! The steak pairs very well with starches like simple steamed white rice, potatoes any style, and or grilled green veggies such as asparagus. Drink pairings include lighter bodied beers like pilsner/lager, mild red wine, or sake.
Thanks to Marc Martin for sending in this recipe!
Mix all ingredients for the marinade in a bowl and place the meat in the marinade, turning to cover all sides. Cover the bowl, and refrigerate overnight.
- 2 pounds Flap meat steak (flank or skirt steak work as well)
- 1 cup Soy sauce
- 1/2 cup Mirin cooking wine
- 1/4 cup Brown sugar
- 2 tablespoons Minced garlic
- 1 tablespoon Ground or fresh grated ginger
- 1/2 tablespoon Toasted sesame oil
- 2 drops Hot sauce (I used ghost pepper for extra kick!)
At least an hour before cooking, take the meat out of the marinade and pat dry. Season both sides Montreal style steak seasoning and let sit out to come to room temperature before cooking.
- 1/4 cup Montreal style steak seasoning
Set up your Char-Griller for high heat, direct cooking. I used charcoal with mesquite chunks on top for added wood-fired flavor. Adjust to your liking.
Cook the steaks over the flame for 5-6 minutes a side for medium-rare with a nice, charred crust.
Slice against the grain and enjoy!