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Author Notes: So summertime insanity is in full swing here. Yes, yes, I know it's March but tell that to my already leafing apple tree and the forlorn snowboards sitting in the garage. The temperatures are in the 70's, the garden is starting to demand attention and extra-curricular activities for the kids are emerging from hibernation (soccer, soccer, soccer). Time, as they say, is short! This is a great recipe for a weeknight. Throw the marinade together before you go to work and grill when you get home. It will take you longer to preheat the grill and cook the rice - promise. —Niknud
cup soy sauce
cup maple syrup (I like grade B)
dried Tien Tsin chili peppers, crumbled (seeds and all)
tablespoon ginger, grated
cloves garlic, minced
cup pear juice (or nectar)
tablespoons sesame oil
pounds Denver Steak
thinly sliced scallions (green parts, use the white parts in the marinade if you like)
roughtly chopped cilantro
rice, for serving
- Watch how easy this is....ready? Combine the first seven in a bowl. Feel free to include the white parts of the scallions that you won't use as a garnish. Separate out a little of the marinade to use as a sauce. Add the steak and refrigerate for at least an hour.
- Now everyone's grill is different, but the key here is high and fast. This is not a pork spare rib where you want to do it low and slow. This is the boneless short rib that comes in small thin pieces. I would be hesitant to do more than 3 minutes per side but it will depend on how thick the pieces are.
- Strain the reserved marinade (if you must, I didn't) to remove the pepper seeds and garlic bits and boil for a few minutes to make a lovely dipping sauce.
- Serve over steamed rice and shower with scallions and cilantro. See, how easy was that? Perfect for a hectic weeknight!
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat
- This recipe was entered in the contest for Your Best Maple Recipe