Judul : Garlic and Five Spice Grilled Steak
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Garlic and Five Spice Grilled Steak
I love summer grilling season when you can come home from work and within a half hour be sitting down to a quick-grilled dinner like this delicious striploin steak, marinated in a simple mix of Asian flavors. The beef can take the marinade for up to 24 hours, so with 5 minutes of advance preparation, this recipe will be ready to cook as soon as you can get home and warm up the grill. The small amount of sugar that is added to the marinade caramelizes on the surface of the meat for extra flavor which is delicious with the other flavors of soy sauce, five spice and garlic.
We served these great steaks with some grilled corn on the cob and a simple side salad for a completely satisfying meal.
4 striploin steaks, well trimmed and placed in a large Ziploc bag
For the marinade mix together:
1/4 cup, reduced salt soy sauce
4 striploin steaks, well trimmed and placed in a large Ziploc bag
For the marinade mix together:
1/4 cup, reduced salt soy sauce
2 cloves minced garlic
1 tsp Chinese Five Spice Powder
1/2 tsp black pepper
2 tbsp brown sugar
1/4 tsp crushed chili flakes (optional or adjust to taste)
1/2 tsp toasted sesame oil (optional)
2 tbsp brown sugar
1/4 tsp crushed chili flakes (optional or adjust to taste)
1/2 tsp toasted sesame oil (optional)
Stir together well before pouring onto the steaks and sealing the Ziploc bag. Marinate for at least an hour (and up to 24 hours) turning the Ziploc bag over a couple of times during the marinating time.
Preheat the grill to very high heat and grill for 4 minutes per side for medium rare steak. Yes, I actually do use a timer. Remove steaks from the grill, cover with a sheet of aluminum foil and let rest for 5 minutes before serving.
Preheat the grill to very high heat and grill for 4 minutes per side for medium rare steak. Yes, I actually do use a timer. Remove steaks from the grill, cover with a sheet of aluminum foil and let rest for 5 minutes before serving.
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