I have a variety of marinades I make based around soy sauce and lime juice, inspired by my love of Asian cuisine. This is the perfect one for flank steak--fabulous any time of year. I always taste marinades before using them--if any of the flavors seem out of balance, add more of the other ingredients to counter balance it. —The Spiced Life
enough for 1 flank steak
Chinese superior dark soy sauce or SE Asian double soy sauce (do not use light)
dark brown sugar, to taste
limes, juiced (if they are dry, use 2-3)
garlic cloves, smashed, peeled and roughly chopped
1 1/2 tablespoons
In This Recipe
Whisk all of the ingredients together. Dip a finger to taste–neither the lime nor the soy should totally overwhelm, but rather should be balanced. The sweetness should be very faint.
Place in a plastic bag with raw steak. Before you grill the steak, shake the garlic paper off of the steak. Grill to desired doneness (I recommend rare or medium rare).