Asian Steak Marinade

Ingredients

• Skirt or Flank Steak
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Chili Powder
• 2 teaspoons Smoked Paprika
• 1 1/2 teaspoons Cumin
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• 1/4 teaspoon Cayenne
• 1/4 Cup Grapefruit Juice (or pineapple juice)
• 4 Cloves Garlic (minced)
• 2 Tablespoons Ginger (fresh, grated )
• 1/4 Cup Rice Vinegar
• 1/2 Cup Pineapple Juice
• 1 Cup Soy Sauce (low sodium )
• 2 Tablespoons Light Brown Sugar
• 1 Pinch Crushed Red Chili Flakes
• 3 Scallions (minced)

Instructions

1. 1

   --- For the Steak ---

2. 2

   Prepare the seasonings in a bowl with the juice and rub all over the steak. Allow to sit, covered in the fridge for 24 hours or you can even freeze it like that.

3. 3

   --- For the Marinade ---

4. 4

   Using a garlic press, press the garlic and ginger through so that they are very fine. This opens the two up giving you far more flavor than slicing or mincing.

5. 5

   Combine all of the ingredients in a ziploc bag and squish together thoroughly. Set aside.

6. 6

   Add marinade to meat and marinate in the fridge for 1-4 hours. You can push to 24 hours if necessary but the acid is starting to break down the meat so I prefer 1-3 hours and then to make a sauce for more flavor using the reserved marinade.

7. 7

   When you’re ready to cook, let the meat rest on the counter for 15-20 minutes, then pat dry with a paper towel. Remove the marinade to a sauce pan to save the remaining marinade to make a sauce.

8. 8

   Heat a grill to high heat and rub the grates with an oil soaked paper towel. Place the meat on the grill to sear it for about 3-4 minutes, flip to sear the other side for another 2-5 minutes and then remove to a cutting board to rest for 5 minutes before slicing.

9. 9

   --- For the Sauce ---

10. 10

    Add remaining marinade to a sauce pan and bring to a boil for 3 minutes or until you have reduced to a thick sauce, stirring often so it doesn’t burn.

11. 11

    Remove from heat. Immediately, add 2 tablespoons of butter and swirl the sauce until butter is melted and combined into the sauce. Serve over steak with additional scallions.