Friday, August 17, 2012

Tom's Asian-Inspired Grilled Steaks

I have always loved steak. Even as a kid I would choose steak over chicken if I had a choice in the matter. Granted, back then I preferred my steak overcooked to the point of chewiness, but nonetheless, I still preferred steak.

Not much has changed in 27 years on this planet. I'll still choose steak over just about any other entree choice. Unless its a broiled crab cake. Then I usually go for the crab cake. So one night the other week I had forgotten to pull out something for dinner and told Tom the quickly defrostable options were chicken or steak. He chose steak. (See, I knew I married him for a reason.) :-p

He also decided that he was going to whip up a marinade for these steaks. Since I'm usually the one tasked with this responsibility, I graciously took advantage of it and just assisted when necessary.


Tom's Asian-Inspired Grilled Steak
Source: A Cookaholic Wife's Husband Creation
Servings: 2
Printer Friendly

Ingredients:
    • 2 filets
    • 3 tbsp. steak sauce
    • 3 tbsp. hot sauce
    • 2 tbsp. barbecue sauce
    • 2 tbsp. soy sauce
    • 1 tbsp. Worchestershire sauce
    • 1 tbsp. honey
    • 1 tsp. garlic powder
    • 1 tsp. salt
    • 1/2 tsp. onion powder
    • 1/2 tsp. pepper
    • 1/4 tsp. cayenne

    Directions:
    1. In a container with a lid, combine all of the ingredients except for the steaks together. Reserve 1/4 of the marinade in a separate dish.
    2. Place the steaks in the marinade and refrigerate for at least 30 minutes but up to 2 hours.
    3. Preheat your grill.
    4. Grill steaks for 3-5 minutes per side or until it reaches your desired doneness. Transfer the steaks to a plate to let rest for 5 minutes. Drizzle the remaining marinade over the steaks right before serving.

    I wasn't really sure what to expect from that concoction of ingredients but I was pleasantly surprised. I thought the hot sauce and barbecue sauce would dominate the steak but neither did and just provided a salty/spicy/sweet flavor to the steak.

No comments:

Post a Comment