Today is Father’s Day and we did everything we could to honor my love, my life, my best friend, MY MAN! The best daddy in the world! When I told him I had flank steak for tonight’s dinner for him, and asked if he wanted steak & potatoes, or steak salad, or tacos or something else he chose steak salad. So tonight I made asian-inspired steak salad and spinach & artichoke dip with pita chips for dinner. I will blog more on Father’s Day tomorrow… but tonight I wanted to share the recipe for the marinade for the flank steak. This marinade could be used on any cut of steak (I REALLY splurged on the flank steak) or chicken, or even a short marinade of fish or shrimp.
Asian Inspired Meat Marinade
- 1/3 c. soy sauce
- 1/4 c. seasoned rice vinegar*
- 1/4 c. white wine
- juice from 1 lime
- 1 1/2 tsp. finely grated ginger root**
- 1-2 tsp. sriracha sauce (asian hot sauce)
- 1 clove garlic, finely grated or very finely chopped
Mix all together and place in zip-top bag. Place meat in bag with marinade and seal the bag, releasing as much air from bag as possible. Place on plate or container to catch any drips or spills if seal breaks, and refrigerate for several hours if using meat or poultry, and no more than 30 minutes if using fish or shrimp. Before cooking remove protein from marinade and cook as you desire.
* if you are not using seasoned rice vinegar, please add a teaspoon of sugar or agave nectar
**I like to keep a peeled ginger root in the freezer in a zip-top bag with a paper towel to absorb any extra moisture. WHen it is frozen it is SUPER EASY to grate with a microplane grater or fine holes on cheese grater. AND you can keep fresh ginger in the house without having to worry about it molding or rotting.