Originally Posted by
cblaisd
A mix of
Soy Sauce
Teriyaki Sauce
Brown Sugar
Shaved fresh gingerroot
I sometimes use fresh ginger too. I also use sushi ginger that comes in a jar and keeps forever in the fridge so I don't have to buy fresh ginger.
Originally Posted by
ILuvParis
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.
Yes..I don't really measure but yours sounds pretty much what I do...sometimes a dash of roasted sesame oil & ginger if going for more teriyaki ish. I love the idea of pomegranate jelly and bourbon...I will have to try that. I find that thin cuts like flank steak get a bit of a mushy texture if marinated too long and actually the marinade will only penetrate about 1/8" anyway no matter how long it sits.
Another way I love to do flank steak is with a dry rub...brown sugar, dry mustard, aleppo pepper, granulated garlic and onion, brown sugar, smoked paprika.
Now I need to add flank steak to my costco list....meat department was slim pickings a few weeks ago and it might be worse now. ugh.