Sunday, 29 November 2009

Grilled Flank with Soy Ginger Marinade

I did a chinese-style marinade to bring over to Arthur's. He has a sick, heavy duty grill, pretty similar to ours in Vancouver. The recipe is quick and easy, and the Chinese wine seals the flavour.

1/4 cup soy sauce
1/4 cup sesame oil
1/8 cup Chinese Wine (Shaoxing is what I used, but you can also use Rice Wine etc.)
30g fresh ginger, grated
4 cloves garlic, minced
4 tablespoons brown sugar
2 tablespoons chili flakes
1-2 pieces of flank steak
3 pieces of short rubs, cut long and thin with bones

Mix marinade together. Make slits in flank steak, then toss both meats (or just one if using one type) with marinade and refrigerate for at least 3 hours, preferably overnight.

For flank steak, grill for 6 minutes per side, or longer until desired doneness. For short ribs, grill for 3-4 minutes per side, as it is thinner. Let sit for at least 10 minutes before slicing.

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