About this recipe:This quick and simple steak marinade is made sweet, tangy and rich with brown sugar, red wine, soy sauce, honey, spices and herbs.
Ron H. Letwinski
675g skirt steak or flank steak, fat trimmed
175ml olive oil
110g light brown soft sugar
120ml dry red wine
4 tablespoons soy sauce
3 tablespoons onion powder
3 tablespoons honey
3 whole spring onions, coarsely chopped
4 cloves garlic
2 tablespoons garlic vinegar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons garlic granules
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Method Prep:10min › Cook:15min › Ready in:25min
Score the steak by making shallow crisscross cuts on both sides.
Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, spring onions, garlic cloves, garlic vinegar, ground ginger and garlic granules in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
Preheat an outdoor barbecue for medium-high heat, and lightly oil the grate.
Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to the boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
Barbecue the steak on the preheated barbecue until it starts to firm, and is reddish-pink and juicy in the centre, about 7 minutes per side, basting often with the sterilised marinade. An instant-read thermometer inserted into the centre should read 54 degrees C.