Before you start screaming, we agree, of course, that a good cut of meat needs no assistance other than a bit of black pepper, some flaky salt and perhaps a pad of good butter. But we’re not made of money here, and sometimes you want to have your cake and eat your meat, too. For those days, it is more than acceptable to go for a less expensive cut of beef and dress it up with a little marinade.
Marinades are like salads - you can really throw in whatever you like as long as you incorporate some necessities: acid to break down the tougher cuts, sweetness to balance the acid, something with a bit of weight to bind the sauce to the beef, and a whole bunch of umami.
This is our favorite.
- Whisk first seven ingredients together in a metal bowl.
- Slowly drizzle in chili oil followed by vegetable oil while continuously whisking.
- Place steak and marinade together in a 1 gallon ziplock bag. Remove air, seal, and massage meat an marinade together
- Marinate in refrigerator for at least 6 and up to 72 hours.
- Grill steak alone or threaded on unsoaked skewers with peppers and red onion