Marinade adds kick to steaks

Orange, soy and ginger also add flavor to chicken, pork or fish

April 07, 2010|By Julie Rothman, Special to The Baltimore Sun

Anita Charles of Greensboro, N.C., was looking for a marinade recipe for flank steak that contained orange juice, garlic and possibly soy sauce. Donald Van Ostrand from Sykesville sent in a recipe that he first used on tuna but that he says works equally well for grilled flank steak, pork tenderloin or chicken.

Now that grilling season has arrived, this seemed like a recipe worth trying. I tested his marinade on a 2-pound piece of flank steak, since that was what Anita Charles was looking for, and it gave the meat a wonderful flavor. I also liked that he suggested turning the marinade into a sauce once the steak was removed by boiling it with the addition of some brown sugar. It made a nice accompaniment for the sliced meat. I can't wait to try this on grilled chicken and fish.

Requests

•Paula Rees from Columbia would love to have the recipe for the Chiffonade dressing that was served on top of shredded lettuce in the cafeteria in her Baltimore County public school in the late 1960s and early 1970s. She said it was pale yellow with a light and creamy consistency and a savory/sweet taste.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. Letters may be edited for clarity.

Orange Soy Ginger Marinade

Makes: 1 cup

1/4

cup soy sauce (low sodium is fine)

1/4

cup dry sherry (or substitute orange juice)

1/4

cup olive oil

2

tablespoons grated orange rind

1/4

cup fresh orange juice

2

garlic cloves, chopped

1

tablespoon fresh ginger, minced

2

tablespoons brown sugar (for sauce)

Whisk all ingredients together (except brown sugar).

Cover flank steak (or whatever you choose) with the marinade in a shallow bowl or plastic bag, and marinade for at least 2 hours or up to 8 hours in the refrigerator.

Remove steak from marinade and grill to desired doneness. Allow meat to stand for 10 minutes before serving.

To make sauce: Pour marinade into a small saucepan. Add brown sugar. Bring to boil over medium-high heat then reduce to simmer, stirring often, and cook for 3 to 4 minutes until sauce thickens slightly. Remove from heat. Add any collected meat juices to the sauce, stir and serve with sliced meat.

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