By Paul Briand
My sister Margaret invited us to dinner recently and served a flank steak marinated in a Teriyaki Marinade.
She says the marinade is for chicken and steak but she uses it for pork tenderloin too.
"Usually I cut this recipe in half but since I had two steaks on Saturday night I made the whole thing and split it between the two steaks," she said in an email after I asked for the recipe.
Ingredients
1/2 cup vegetable oil
1 cup soy sauce
3 tablespoons brown sugar
3 mashed cloves garlic
1 tablespoon grated fresh gingerroot
2 tablespoons sherry
Since Margaret had two steaks, she divided the marinade between two baking pans, one steak for each pan.
She seasoned each of the steaks with pepper before putting in the pans and dousing with the marinade. She pierced the steak extensively with a fork and let the marinade do its work for about three hours.
The steak, giving the piercing and the length of time in the marinade came off the grill moist, tender and incredibly tasty.
Wednesday, February 18, 2009
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