Prep 6 mins
Cook 1 hr
A delicious and simple marinade for flank steak. My mother (Dorothy) adapted this from James Beard's original. (By "adapted" I mean that she knew the recipe so well she prepared it from memory...next thing you know, it wasn't exactly the same as his anymore.
- 1 cup soy sauce
- 3 garlic cloves, crushed
- 2 tablespoons grated fresh ginger
- 1⁄2 cup sherry wine
- 1⁄4 cup peanut oil or 1⁄4 cup other oil
- Put it all in a zip bag, throw that meat in there, an hour at room temperature or all day in the fridge, then grill or broil till rare. Slice thin, diagonally against the grain. Don't invite anyone over because you will want to eat it all!