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
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Ingredients
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1 cup
soy sauce
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1 cup
maple syrup (I like grade B)
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6
dried Tien Tsin chili peppers, crumbled (seeds and all)
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1 tablespoon
ginger, grated
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5
cloves garlic, minced
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1/4 cup
pear juice (or nectar)
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2 tablespoons
sesame oil
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2.5 pounds
Denver Steak
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thinly sliced scallions (green parts, use the white parts in the marinade if you like)
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roughtly chopped cilantro
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rice, for serving
Directions
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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.
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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.
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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.
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Serve over steamed rice and shower with scallions and cilantro. See, how easy was that? Perfect for a hectic weeknight!
Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!
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