Saturday, March 16, 2013

Rick's Asian Marinated Steaks

The Asian-inspired marinade will transform even an inexpensive cut of beef into a tender, juicy, delicious meal with great flavor (and a little heat.)  The soy sauce acts like a natural tenderizer and deeply flavors the steaks, while keeping them really juicy.  The toasted oils, aromatics and spicy Szechuan peppercorns give it some “kick”.  You can also use this marinade on pork tenderloins or chicken pieces, if you prefer.   (recipe adapted from Cooks Illustrated)


2 pounds steak (I recommend a Delmonico cut)

For the marinade:

1/3 Cup soy sauce (look for Pearl River Bridge brand “Mushroom Flavored”
3 Tbs toasted peanut oil (look for Loriva brand)
3 Tbs toasted sesame oil
3 medium cloves garlic , minced fine (about 1 Tbs)
1 inch piece fresh ginger , minced (about 1 Tbs)
2 Tbs dark brown sugar
2 tsp grated orange zest from 1 orange
1/2 tsp Szechuan peppercorns, toasted and crushed (or use crushed red pepper)
1 scallion , sliced thin

This is the Pearl River Bridge soy sauce I use.  It is deep, rich and earthy! Available at Wegman’s

This is the toasted peanut oil I use.  INCREDIBLE peanut flavor! Available at most grocery stores.

These are Szechuan peppercorns.  Incredibly floral, but “kick your ass” hot.  Use sparingly or substitute crushed red pepper.


Toast the Szechuan peppercorns in a stainless pan until fragrant.

Crush the toasted peppercorns in a mortar.  

Combine all ingredients in small bowl.  

Place the steak and marinade in a 1-gallon re-sealable freezer bag and marinate the steak tips in the refrigerator for at least 1 hour before grilling.

Preheat the grill and oil the grates with a paper towel dipped in peanut oil.

Grill the steaks for 6 minutes on each side.

Let the steaks rest for 6 to 10 minutes covered with foil to allow the juices to re-incorporate.  Serve and ENJOY!

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