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V's Grilling Marinade Tasty Recipes

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V's Grilling Marinade

"This marinade works well with beef, chicken, pork, and portobello mushrooms. I like to use sirloin tips or a flank steak sliced on the bias and cook it to medium-rare. The tea adds a touch of smoky flavor. I substitute orange juice if I don't have pineapple juice. I don't always add the sherry, but I use it when I have it."

Ingredients :

  • 1/4 cup boiling water
  • 1/2 teaspoon lapsang souchong tea leaves
  • 2 tablespoons brown sugar
  • 3/4 cup pineapple juice
  • 1/2 cup tamari (dark soy sauce)
  • 1/2 cup canola oil
  • 1 (1 1/2 inch) piece fresh ginger root, peeled and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons sherry
  • 1 tablespoon honey

Instructions :

Prep : 10M Cook : 20M Ready in : 20M
  • Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.
  • Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.

Notes :

  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Marinate your items in this for four hours, turning once.
  • Use whatever type of cooking oil you have on hand. Regular soy sauce can be used in place of tamari, as well.

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