Beef Marinade for Grilling

For this recipe, I use hanger steak often referred to as the butchers cut because it is said butchers love its flavor and keep it for themselves. It is not often found in the retail market since there are only 2 steaks per animal. But this marinade works great on all steaks from fillet to flatiron and other dark meat like turkey legs and duck. I serve it with caramelized onions and wild rice.

One piece of equipment you may want to invest in is a hand held jaccard. A jaccard has razor sharp knife blades that cut through the connective tissue that can make meat tough while maintaining its shape. It “needles” the meat allowing tough cuts to become tender and absorb marinades. A jaccard can be used on beef, chicken, pork, veal, turkey and game.

¼ cup ketjap manis (Indonesian sweet soy sauce) or substitute ¼ cup soy sauce mixed with 1 tablespoon brown sugar
¼ cup maple syrup
1 ounce dark soy sauce
¼ cup olive oil
¼ cup rice wine vinegar
2 oranges, zest and juice
1 inch piece fresh ginger, peeled and grated
1 tablespoon fresh garlic, minced

Mix all of the ingredients well. Marinate the meat at least one hour turning often, before grilling or broiling. Baste with the remaining marinade as it cooks.

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