Grilling this holiday weekend? Or in the upcoming days while it’s still warm enough to use the outdoor grill? Just be sure to discard the marinade after the “soaking”. It’s NOT permissable to use it later as a sauce or coating on the cooked meat.
This marinade may also be used on any other beef steak or roast of choice.
Since we can’t buy bottled, prepared marinades on our gluten-free diet, this is one recipe I’m really enjoying.
1/3 cup Brown Sugar
1 small diced Onion ( a shallot or white onion is fine)
2 cloves Garlic, minced
1/4 teas. Ground Ginger or Grated Fresh Ginger.
2 1/2 tblsp Vegetable Oil
1/4 cup White Wine Vinegar
1/2 cup g-f Soy Sauce ( You can use Tamari or I recommend Bragg’s Amino. The bottle will last you a long time.)
1/4 cup White Wine ( Optional, of course)
Dice or chop the garlic & onion and add to the other ingredients in a medium bowl. Mix until the sugar is incorporated well.
Pour into a shallow dish and add the meat. Rotate once before storing . Cover with plastic wrap. Store in fridge for several hours, turning over at half-way point. Don’t marinate overnight, it’s best after a few hours.
Take from fridge about 1/2 hour before cooking. Never grill cold meat. It seizes up and gets tough.
Discard marinade after the soaking.
Next step: ENJOY!