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Homemade Asian Steak Marinade photo

Asian Steak Marinade

A savory-sweet Asian-style marinade that tenderizes and flavors steaks quickly and easily.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Whisk
  • Zip-top Bag or Shallow Dish
  • grill or cast-iron grill pan
  • Tongs
  • Meat Thermometer

Ingredients
  

  • 48 ounces steaks (ribeye recommended) about 4 steaks
  • 1/3 cup balsamic vinegar
  • 1/3 cup soy sauce
  • 1/3 cup vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons maple syrup
  • 1/4 cup brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • green onions chopped, for garnish

Instructions
 

  • In a mixing bowl, whisk together balsamic vinegar, soy sauce, vegetable oil, Worcestershire sauce, maple syrup, brown sugar, onion powder, garlic powder, ground ginger, and red pepper flakes until the sugar dissolves and the mixture is smooth.
  • Place the steaks in a zip-top bag or shallow dish and pour the marinade over them, turning to coat all sides; seal the bag or cover the dish.
  • Chill the steaks in the refrigerator for 15–20 minutes to marinate.
  • Preheat a grill or a cast-iron grill pan over high heat and lightly brush the cooking surface with oil.
  • Using tongs, transfer the steaks to the preheated grill or pan and cook to your desired doneness, flipping once; check with a meat thermometer: rare <130°F, medium-rare 130°F, medium 135°F, medium-well 150°F, well-done 160°F.
  • Remove the steaks and let rest for 5 minutes, then garnish with chopped green onions and serve.

Notes

  • Choose steaks with some marbling for juicier results.
  • Buy fresh, well-colored meat that is not slimy.
  • Thicker steaks are better for rare to medium-rare doneness.
  • Ribeye or tenderloin are the most tender choices.