I'm not much of a meat-eater at this point in my life (eating for almost 4 years in a mostly-vegan/vegetarian co-op can do that to you!), but this soy-sauce marinade is the best I know. My family traditionally uses this with flank steak, but you can use a skirt steak or seafood or anything you'd like. The recipe for the marinade is originally from a friend of my grandmother’s, Lita Palumbo, though of course it has gone through much tweaking since then…
|Here's your finished steak with lovely flavorful burnt bits on the outside, etc. Also great leftover with sandwiches!|
Flank Steak with Soy Sauce Marinade
This recipe is more for the marinade than for how to cook steak.
-flank steak (or skirt steak, etc.)
-8-10 oz. soy sauce (or less, depending on how much meat you have)
-2-4 oz. orange juice
-1 1/2 t ground ginger
-1 1/2 t ground mustard
-1 t garlic powder, or 4 cloves chopped garlic
-3 T brown sugar
-4 whole cloves, or a dash of ground cloves
Mix marinade ingredients in a dish or gallon plastic zip bag, and marinate for at least 3 hours, or overnight. Broil or grill according to the amount of time your piece of meat needs.
|And this is the finished meal the steak went with- roasted asparagus and squash casserole on the side.|
I'll be bringing you the recipes for roasted asparagus and squash casserole in my next two posts! Stay tuned.