Barbecue Marinades for Beef

Ingredients

• •Beef cuts to barbecue: Fillet, Rib-eye (scotch fillet), Sirloin/Porterhouse, T-bone, Rump, cross-cut blade, tenderized blade
• •Good Basic Marinade:
• •1 teaspoon dark soy sauce
• •1 teaspoon wine vinegar
• •1 tablespoon olive oil
• •freshly ground black pepper
• •A few fine slivers of fresh ginger (or grated frozen ginger)
• •4 to 5 fine slivers garlic
• •Pacific Rim Marinade:
• •3 tablespoons Kikkoman Teriyaki Marinade
• •2 tablespoons olive oil
• •grinding of black pepper
• •Hoisin Marinade:
• •1 tablespoon each hoisin sauce, wine vinegar
• •1 tablespoon dark soy sauce
• •2 tablespoons oil
• •1 garlic clove, crushed
• •freshly ground black pepper

Directions

1. 1Trim fat from steaks. Combine marinade ingredients in a plastic bag. Add steaks, turn to coat.
2. 2Refrigerate for at least 1 hour or overnight.
3. 3Remove meat from marinade and pat dry with paper towels (discard ginger, garlic slivers).
4. 4Preheat barbecue well. Grease cooking surface.
5. 5Optional; brush steaks with oil before cooking. Barbecue over moderate/high heat. Steaks (1. 5 to 2 centimeters thick) 3 to 4 minutes each side. Steaks (2. 5cm thick) 5 to 6 minutes each side.