Food - August 5, 2016

Cooking: Quality Meats Steak Marinade

Recently my boyfriend saw the the Quality Meats steak marinade video that we reposted on our facebook page.  If you haven’t seen it, it’s pretty amazing.

Quality Meats is a high end steakhouse with locations in New York City and Miami.  The marinade they used was heavily Asian inspired, as you will see in the list of ingredients below:

• A cut of Bavette, Skirt, Flank, or Flatiron steak
• 8 Tb White Sugar
• 6 Tb Soy Sauce
• 3 Tb Fish Sauce
• 24 Tb Oyster Sauce
• 7 Tb chopped Garlic
• 1/2 Tb Ground Pepper

We were a bit short some ingredients, and we wanted some more heat in our marinade, so we made a few changes to our version:

• Flank Steak
• 8 Tb Natural Cane Sugar
• 8 Tb Soy Sauce
• 4 Tb Fish Sauce
• 16 Tb Oyster Sauce
• 7 Tb chopped Garlic
• 1/2 Tb Ground Pepper
• 2 Thai Chili, with veins and seeds

As instructed, we mixed everything and placed the meat in the marinade for an hour before cooking it on the stove.  The result were not as salty as you’d imagine, with the soy sauce, oyster sauce, and fish sauce, you’d figure a mouth full of sodium, however it  worked very well and the results were very tasty.  We don’t have an in house grill, so we didn’t get the sexy grill marks, like they had on the video, but we were going for flavor this time around, and they were stellar.

We also tried the same marinade with pork chops, and they worked just as well.  Marinade them for at least an hour, or overnight, like we did, take them out of the marinade and cook, and there you go.

 

The chili gave it a nice heat without taking away from the flavor and the natural cane sugar worked as well, but needed more time before it fully dissolved.

Try this recipe out for your next barbecue.  We are sure you won’t be disappointed.

Also let us know if you make this dish, your thoughts on it, and your spin on the recipe, if you changed it up like we did.