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Gloria’s Steak Tips


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.

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


  1. Assemble marinade.
  2. 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).
  3. Marinate steak in fridge for at least 24 hours. For best results, marinate for even longer, as much as 5 days.
  4. 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.
  5. 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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