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| V's Grilling Marinade |
"This marinade works well with beef, chicken, pork, and portobello mushrooms. I like to use sirloin tips or a flank steak sliced on the bias and cook it to medium-rare. The tea adds a touch of smoky flavor. I substitute orange juice if I don't have pineapple juice. I don't always add the sherry, but I use it when I have it."
Ingredients :
- 1/4 cup boiling water
- 1/2 teaspoon lapsang souchong tea leaves
- 2 tablespoons brown sugar
- 3/4 cup pineapple juice
- 1/2 cup tamari (dark soy sauce)
- 1/2 cup canola oil
- 1 (1 1/2 inch) piece fresh ginger root, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons sherry
- 1 tablespoon honey
Instructions :
| Prep : 10M | Cook : 20M | Ready in : 20M |
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- Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.
- Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.
Notes :
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
- Marinate your items in this for four hours, turning once.
- Use whatever type of cooking oil you have on hand. Regular soy sauce can be used in place of tamari, as well.
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