Originally Posted by
corky
I don't know what he uses but mine is the standard balsamic, soy, garlic, olive oil. I don't let it marinate for more than an hour or two as I find it breaks down the meat a bit.
Our friend needs a little more specificity methinks. Mine is 4 cloves garlic minced, 1/4 C balsamic, 3 T olive oil, 1 T soy. I use this for flank steak and I marinate for at least 4 hours. Not sure what it would do to a more tender cut. (Always gets raves at dinner parties and because you slice it thinly, it goes a long way.)
Another I use occasionally, takes a bit more time: 1/2 C soy, 1/2 C fresh lime juice, 1/2 C bourbon, 3 T shaved ginger root, 2 T seedless current or pomegranate jelly, 1 T crushed red pepper. This calls for marinating 24 hours. Also good for flank steak.