Maui Steak

Submitted by Bergy

"When I cooked this for the first time I thought I was manufacturing shoe leather - not so the steak turned out tender and very tasty. We can buy "Maui Ribs" already in the marinade but I prefer this recipe. Although there is sugar & vinegar in the marinade it does not come through as sweet & sour. Brown Sugar substitute worked well. I don't know why it's called Maui Steak! So I had a wing steak in the freezer made the marinade and let the steak sit in it for 2 days in the fridge - result lovely tasty tender steak"

 

• Ready In: 2hrs 40mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 lbs boneless short ribs, apprx 3/4-inch thick
• 1⁄2 cup light soy sauce
• 2 tablespoons vegetable oil or 2 tablespoons lite olive oil
• 2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
• 2 tablespoons vinegar or 2 tablespoons sherry wine
• 1 teaspoon fresh grated ginger
• salt and pepper

directions

1. Salt& Pepper the steaks ,( what I refer to as a steak here is the 3/4" cut of the boneless short ribs), place on a rack over a baking sheet and roast in a 350F oven for 45 minutes.
2. Combine the marinade ingredients Soy, oil, sugar, vinegar, ginger in a zip lock bag.
3. Allow steaks to cool and then place them in the marinade.
4. Place in fridge and allow then to marinate overnight or for 24 hours.
5. Heat oven to 275°F.
6. Place steaks and marinade in an oven proof dish, seal with foil and bake for 1 1/2 hours they should be fall apart tender.
7. NOTE: if there is no marinade left add a bit of sherry or water before you seal the dish so there is some moisture in the dish with the steaks.

Reviews

[Lois M]

OMG were these ever good! Really tender & Juicy, I have never par-cooked then marinated, then finish cooked anything, never heard of it. I will definatly make this dish many times over! Thanks Bergy!