V's Grilling Marinade recipe

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Ingredients

¼ cup boiling water
½ teaspoon lapsang souchong tea leaves
2 tablespoons brown sugar
¾ cup pineapple juice
½ cup tamari (dark soy sauce)
½ cup canola oil
1 (1 1/2 inch) piece fresh ginger root, peeled and chopped
2 cloves garlic, minced
2 tablespoons sherry
1 tablespoon honey

Nutrition Info

69.3 calories
carbohydrate: 4.2 g
cholesterol: : -
fat: 5.6 g
fiber: 0.1 g
protein: 0.8 g
saturatedFat: 0.4 g
servingSize: -
sodium: 408.6 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour boiling water over tea leaves in a mug and steep for 3 minutes, strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.

  2. Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar, add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.

Recipe Yield

2 1/4 cup

Recipe Note

This marinade works well with beef, chicken, pork, and portobello mushrooms. I like to use sirloin tips or a flank steak sliced on the bias and cook it to medium-rare. The tea adds a touch of smoky flavor. I substitute orange juice if I don't have pineapple juice. I don't always add the sherry, but I use it when I have it.

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