Ingredients list for the grilled steaks
1 porterhouse, flank, or rib-eye steak, 1-inch thick
The marinade:
5 garlic cloves, coarsely chopped
2 tablespoons Sriracha
One 1-inch piece ginger, peeled, finely grated
4 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons apple cider vinegar
Juice of 1 lime
1 tablespoon sugar
Thyme, to taste
The sauce for serving:
A handful flat parsley, chopped
Olive oil
Salt and pepper
Directions
1. Combine the ingredients for the marinade and marinate meat for 1 hour
minimum in the refrigerator. Drain steak from the marinade and bring at
room temperature.
2. Heat grill to medium-high; clean and lightly oil hot grates.
Generously season steak with coarse salt and fresh cracked pepper. Grill
8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8
minutes more for medium-rare, rotating again halfway through. Let rest 8
to 10 minutes, covered with foil.
3. Meanwhile combine olive oil, salt, pepper and chopped parsley to make
the sauce. Slice steak into strips and drizzle with parsley sauce
before serving.
Note: You can keep the marinade and cook it for 5 to 10 minutes in a
saucepan to accompany meat
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