Best marinade ever!
Jan. 25th, 2009 12:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
norsegirlFriday night we had steak-kabobs. The usual suspects were included: steak, red peppers, sweet onions, mushrooms and tomatoes. I always make my own marinades. I'm cheap, I like to control what goes into stuff, and I hate when half a bottle of unused marinade goes bad in the fridge. Friday night I truly outdid myself. Best marinade ever. Usually I have to use the Sawmill sesame steak sauce on the meat to give it some flavour (and if anyone out there knows how to make it, please share because I can't get it here), but this time it was great naked. Posting a kinda half-assed recipe here so I can reproduce it in the future.
Oil, soy sauce and rice wine vinegar approximately 1:1:1 ratio. I like to go a little lighter on the oil and a little heavier on the soy sauce.
Oil was a combo of olive oil and toasted sesame oil in approximately 2:1 or 3:1 The toasted sesame oil is what really makes this, but it costs a fortune and it is a very dominant flavour, so a bit of EVOO balances it out nicely.
Spices:
Cayenne powder
Roasted red pepper and garlic (it's a mixed spice only available in Canada)
Paprika
Fresh ground black pepper
Garlic powder
Red pepper flakes
They're in approximate order most to least. I don't really measure anything, so do it to taste. And yes, I am aware that all those spices are just variations on pepper and garlic, but the variety does make a difference to the flavour.
We marinated the meat for about an hour and brushed the marinade over the finished kabobs while they were cooking on the BBQ. One brush per side, so they had plenty of time to cook after being brushed. The beagles highly approved of the drippings that came through the grill.
Oil, soy sauce and rice wine vinegar approximately 1:1:1 ratio. I like to go a little lighter on the oil and a little heavier on the soy sauce.
Oil was a combo of olive oil and toasted sesame oil in approximately 2:1 or 3:1 The toasted sesame oil is what really makes this, but it costs a fortune and it is a very dominant flavour, so a bit of EVOO balances it out nicely.
Spices:
Cayenne powder
Roasted red pepper and garlic (it's a mixed spice only available in Canada)
Paprika
Fresh ground black pepper
Garlic powder
Red pepper flakes
They're in approximate order most to least. I don't really measure anything, so do it to taste. And yes, I am aware that all those spices are just variations on pepper and garlic, but the variety does make a difference to the flavour.
We marinated the meat for about an hour and brushed the marinade over the finished kabobs while they were cooking on the BBQ. One brush per side, so they had plenty of time to cook after being brushed. The beagles highly approved of the drippings that came through the grill.
