My mouth is watering just thinking about this marinade. Thankfully, we have just marinated a skirt steak and will be having it for dinner tonight! This awesome marinade tickles your tongue with the perfect balance of spice, salt and sweet. My mom has been hounding me for months to come up with a recipe for it, and today we finally attempted to measure the ingredients so I could post it (thanks mom!) We never actually measure anything; we just pour, taste, sprinkle, squirt, taste again…so these are not exact measurements by any means, but close to what we might do.
I gave Paul free reign to name his marinade and he came up with Knock Your ‘Soycks’ Off Marinade. What a creative guy! So next time you buy a skirt or flank steak, stock up on these ingredients and give it a try. It WILL knock your soycks off!
Put all ingredients into a zip-loc bag and squish around. Add the meat, seal tightly and refrigerate for 2-5 hours. Not any longer because the soy sauce will begin to break down the meat.
- 1-1.5 lbs skirt steak
- ¼ cup low sodium soy sauce
- 1 Tablespoon toasted sesame oil
- 1-2 Tablespoons Sriracha (depending on what heat level you enjoy)
- 2-3 Tablespoons Sambal Oelek (chili paste)
- A sprinkle of Shake (again, depending on the heat level you like)
- 1 heaping spoonful brown sugar
- 2 teaspoons sweet soy sauce (Kecap Manis)
- 2 inches fresh ginger, grated on a microplane (don’t even worry about taking the skin off, just grate that baby in!)
- 1 clove garlic, grated on a microplane
- 1 jalapeno, sliced
Time to cook:
– Set up your grill for direct hot heat.
– Cook the steak 3 minutes on one side, flip, 3 minutes on the other side (this is for medium-rare meat).
– Pull the steak off immediately and rest on a plate, loosely covered with foil for 10 minutes.
– Slice the meat thinly and against the grain.
We like to enjoy our beautiful steak with cauliflower puree and a massaged kale salad. Hopefully I’ll have pictures of our plates up soon…but for now you can enjoy the picture of the meat on the grill and a steak we cooked a few weeks ago and posed with a gnome (don’t ask!)