I don’t know where this month has gone! It’s been three weeks since I’ve posted anything and I’ve wanted to share this recipe with you for nearly as long! I’m blessed to have lean, juicy steaks from my parent’s small farm in Indiana and with the recent acquisition of a grill, (cedar plank salmon! grilled pizza! kebobs! Oh, the possibilities!!) I think this marinade will add some nice variety into my normal recipe rotation.
A homemade teriyaki marinade is my favorite for chicken, steak, and all varieties of pork, but a month or two ago when I was pulling steak out of the freezer I decided I wanted a bit of variety. Using my old standby marinade as a jumping point, I created something delicious, but with an intriguing twist of flavors. It was even better the second go around, so with a head nod to the official start of summer, here is my new summer go to…
enough to marinate two steaks
1/2 c lite soy sauce
2 tsp Sriracha sauce
2 Tbs vegetable oil
2 tsp lemon juice
1-2 Tbs maple syrup*
Combine all the ingredients in a small bowl and whisk together. Pour into a ziploc bag or container with the steaks at least 12-24 hours ahead of cooking the steak. After a couple hours of marinating, flip the steaks so they flavor evenly.
*Note on maple syrup: It’s worth it to use the real stuff. I didn’t try it, but I imagine you would lose a lot of the complexity of the flavors by substituting pancake syrup that you have in the fridge. It’s worth using the real stuff if you have it! The sweetness cuts the spicy, so go more towards 2 Tbs if you wish.