Posts Tagged ‘marinade ingredients’

Can you imagine flank steak that melts in your mouth? And flavors that explode in your mouth? Well here is a recipe that explodes with flavor and melts in your mouth. The secret? Marinating the meat all day! Now let’s go off to the kitchen!

1 1/2 – 2#’s of flank steak
3 heaping soup spoon of hoisin sauce
6 capfuls of cooking sherry
1/4 cup of low sodium soy sauce
2 green onions, sliced
4 cloves of garlic, minced
3 1/4″ thick pieces of fresh ginger, peeled and minced
wooden skewers – about 2 dozen

First, lay out the flank steak on your cutting board.

Lay out the flank steak

Slice this across the grain in strips about 1/4-1/2 inch thick.

Cut the flank steak across the grain

Place the meat in a ziplock bag.

Next, get your ingredients for the marinade ready.

Marinade ingredients

Combine the hoisin sauce, sherry, soy sauce, green onions, minced garlic and ginger in a bowl. The hoisin is a bit sticky so stir this up well as it will stick to the sides of the bowl.


Pour this mixture into the bag of meat, zip the bag and then shake the bag really well to coat the meat. Set this in your refrigerator and turn the bag a few times during the day.

One half hour before you are ready to cook, place the skewers in a pan of water to soak. You do this so that they do not burn up on the grill. Also, take the meat out of the refrigerator. After the half hour, thread the meat on the skewers.

Skewer the meat

Next get your grill ready. Because the meat is thinly sliced these will cook rather fast. Once the grill is nice and hot, start adding your skewers

Set the skewers on the grill

Turn the skewers to cook evenly

Turn the skewers

until they are done!

until the meat is done!

Serve these with rice, or potatoes, and don’t forget a fresh steamed vegetable!

Dinner is served!

And, dinner is served! One note: This dish does not require any salt. So taste this before getting that shaker out! Enjoy!

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If you saw the tease, or not, tonight’s fare are Kabobs with a twist! What could be better than a bit of tequila, cilantro and beef, to name a few? Start the night before to get the meat marinating. While the ingredients might seem a bit potent, the combination becomes a subtle dance on your tongue as you savor the mild flavors. Cooking time is about 35 minutes.

2 big limes, juiced
1/4 cup of pineapple juice
2 TBS Cointreau
2 TBS Herradura Tequila
1 bunch of cilantro, chopped
1 bunch of Italian parsley, chopped
1 large jalapeno, seeded and chopped
1 good glug of extra virgin olive oil
Salt and pepper to your liking
1 1/4#’s petite tender steaks
Tomatoes, cut into chunks
Onions, cut into chunks
Garlic, skins removed

Marinade ingredients

Using the first nine ingredients, place all in a blender and puree until smooth.

Marinade ingredients liquified

Then take the petite tenders and cut them into cubes.

Steak cut into cubes

Place the marinade into a ziplock bag and add the beef. Give it a good shake so that the marinade grabs all sides of the meat.

Steak is marinating!

Let this sit in the refrigerator, and turn it frequently during the day.

One hour before you are ready to start cooking, remove the meat from the refrigerator to warm up. It is at this point I get the tomatoes, onions and garlic ready. After the hour, place the meat, tomatoes, onion and garlic on the skewers.

Kabobs are ready for the rotisserie

Tonight I am using my Showtime Rotisserie to cook these babies as it is too cold to BBQ. Cooking time on a rotisserie is about 35 minutes. If you choose to grill them, turn them frequently.

Kabobs midway in cooking and boy does it smell good!

If you do BBQ, and you use wooden skewers, remember to soak the skewers for a good half hour so that they do not burn on the grill.

Well, the timer just went off, and dinner is served!

Kabobs are done and dinner is served!

Hope that you enjoy this recipe as much as my husband and I did!

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