Prep 15 mins
Cook 0 mins
I found this on the internet and liked the look of this recipe but I made a few changes to suit my cooking style. It seems Boomette and I tried this around the same time. We at the Lorie-House had this on ribeyes and we agree with Boomette's family that the flavor is lightly sweet but does not make the beefy flavor too sweet. If you know ribeyes, they tend to have a looser texture than say, NY Strip. I did notice a little hint of beer in the looser parts of the steak more than the firmer parts. I think if you like teriyaki, you will enjoy this, and if you like beer, choose a ribeye and if you like beer less, keep with a firmer cut like strip steak. We enjoyed here at home, liked it a LOT but not sure if it qualifies as TDF. We would give this a 4 if we were reviewing this as someone else's recipe on Zaar (really 4.5 but I would round down). Hope you enjoy! Lorie
- 1 inch piece fresh gingerroot, peeled and sliced
- 1⁄3 cup orange marmalade
- 6 garlic cloves, peeled and sliced
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1⁄4 teaspoon red pepper flakes or 1⁄4 teaspoon black pepper
- 1 tablespoon dry mustard
- 1 cup beer
- Mix and pour over steaks in a ziplock bag, pressing bag as you seal it up to remove enough air so that meat stays coated on both sides.
- Refrigerate for 6 hours or overnight.
- Allow steaks to come up to room temperature before grilling.
I cut 1/2 the brown sugar and added a bit more red pepper flakes. It definitely has a teriyaki thing going on, but the beer is definitely noticeable. (I used a lager.) Thanks for a new twist on steak, Lorie.
This is a very interesting marinade, just a little bit sweet. It was delicious. Even my BF who doesn't like meat marinated likes it. (I marinated only my steak). Thanks Lorie :)