Steak with Five-Spice Asian Marinade
We are big fans of Certified Angus Beef, which gives us permission to borrow this recipe from their website. Technically, we aren’t actually stealing it because we made a couple of crucial improvements. Switched the meat from strip steaks (their recommendation, for obvious $$ reasons) to a less expensive, more marinade-receptive cut. And we added neutral oil so the meat wouldn’t stick on the grill with all that sugar. Portion size is for a 30-ounce top sirloin; adjust as needed for smaller or larger steaks.
Ingredients:
Approx. 30 oz top sirloin steak (flank, flap, tritip and flatiron also good candidaes)
¼ c soy sauce
2 T brown sugar
3 cloves garlic, minced
1 t toasted Asian sesame oil
2 T neutral oil (canola, vegetable etc)
2 t five spice powder
½ t ground black pepper
Best way to serve this steak is sliced across the grain, served with lots of the delicious juice
Method: dissolve the sugar in the soy sauce, in a bag or a shallow dish just big enough to hold the steak. Add other marinade ingredients and mix thoroughly. Add steak and turn to coat all sides. Marinate 4-6 hours, turning frequently. Grill according to your usual method, rest a few minutes and serve.
This looks like keeper, so simple yet will produce such a flavorful steak!!!
It’s a good one, have made a couple times since. Oddly enough, I found CAB strips on sale this week and they were TOUGH! Maybe use the marinade as directed next time. (I recall reading somewhere that the pandemic has somehow resulted in larger cows, which would explain it if it’s an older tougher animal.)
I have gotten so that I am now mostly buying prime at Sam’s Club and dividing up the package (freezing some) as the cost is not ridiculous, but much better than what I am getting at PC or Hannaford even for CAB. I should go over to Big Body Butcher or up to Fred’s…but too lazy..LOL
Have not checked Prime prices at Sam’s Club. In a couple of spot buys during the early stages of the pandemic when supplies were low, I bought Prime at Hannaford and was not impressed. Fred the Butcher is great though…. can’t go wrong there.
I could almost taste the juices flowing from that beautiful five-spice steak. I haven’t broiled a steak in more than a decade. I still enjoy red meat but my wife won’t eat it. You have inspired me to find a small steak and have a go at it.
None of the steaks in our household get devoured entirely on the spot. They get cut up along the seams into smaller (like 6 oz) portions and the leftovers are sliced for sandwiches or salad add-ins for many days. No reason not to cook some up. And those juices that puddle while the steak is resting are great sopped up with bread or mixed into a salad.