I grilled steak the other night and Maisie just couldn’t get enough of it asking for seconds and then thirds! Amazing for a little girl who generally shuns protein in favor of carbs but she was all about eating this steak. At one point she asked me where I got the recipe and I told her from Grandma, that my mother used to make this steak when I was a little girl. To which Maisie replied, “Grandma sure is a good cook because this steak is delicious!” Yep, Grandma has some good recipes and this is one of them.
I of course have loved this steak for years and though I’ve changed my Mom’s recipe a bit it’s still essentially the same and always delicious. I use this marinade on various cuts of beef so use whatever steak is your favorite. I bought a large package of steak, split it in half putting half in my Food Saver marinating pan and the other half in a Food Saver bag. I then divided the marinade between the two packets. For the steak in the bag I popped it into the freeze so that the marinade could freeze before I sealed it up and now it’s ready to be pulled at a future date, all marinated and perfect for the grill. With the steak in the marinating tray I used the machine and then allowed the steak to marinate in the refrigerator overnight. I can’t say that using the marinating tray and sucking all the air out really imparts more flavor than just letting the meat marinate in a zipper bag but since I have the machine I use it. Either way, the marinating pan or the zipper bag, I let my meat marinate overnight and it’s just perfect.
Maisie was a champion eater finishing off a jacket potato, Roasted Enoki and three servings of Teriyaki Steak!
1 cup soy sauce
1/2 cup vegetable oil
4 TBS. Whey Low Granular, or sugar
1/4 cup grated fresh ginger
2 tsp. dry mustard
6-8 cloves of fresh garlic
Place the soy sauce, vegetable oil, sugar, ginger, dry mustard and garlic in a blender and process until smooth. Pour over steak and marinate for at least four hours but preferably overnight. Cook steak as desired, I cooked ours quickly on a roaring hot grill and then let it sit tented for 15 minutes before slicing.