This is as good as it gets for marinades. The taste is sweet and savoury, but has a bit of a bite from the crushed red pepper.
Gloria’s Steak TipsJune 25, 2015 Print
Recipe courtesy of Andy Taylor
- 1 lb (454 g) steak, chicken or pork
- 3 Tbsp (45 ml) Chinese rib sauce
- 3 Tbsp (45 ml) teriyaki sauce
- 1 Tbsp (15 ml) honey
- 2 Tbsp (30 ml) freshly squeezed lime juice
- 1 Tbsp (15 ml) freshly grated ginger
- dash of crushed red pepper flakes
- Assemble marinade.
- Get a thicker cut of steak from a butcher, preferably 1.5 inches (4 cm) thick. Cut the steak into 1.5-inch (4-cm) cubes. (In New England, you can buy steak tips, which are cubes of a certain cut of steak. Replicate that by cubing your favourite cut of steak).
- Marinate steak in fridge for at least 24 hours. For best results, marinate for even longer, as much as 5 days.
- Get the grill as hot as possible and cook the steak for about 3 to 4 minutes per side. The steak will char slightly and the glaze will candy somewhat.
- Take the leftover marinade and cook it in a saucepan on the stove. Bring it to a simmer, boiling for at least 5 minutes to kill the bacteria the sauce would have encountered when in contact with the raw meat. Add this sauce to the steak when you are plating the food.
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