1 cup veg oil
1/2 cup soy sauce
1/3 cup honey
1/3 cup vinegar
1 medium onion chopped fine
1/2 - 1 tsp ginger
1 tsp garlic powder or 1-2 cloves minced
Procedure:
Mix together in glass or ceramic 9 x 13 baking dish
Add one flank steak and with a fork puncture all over on both sides.
Leave in marinade for 12 -24 hours turning occasionally.
Broil or Barbecue
Notes:
1. Shorter marinade time is designed to give meats flavor, not tenderize.
2. Always marinate in the refrigerator, never at room temperature.
3. Allow 1/3 to ½ cup of marinade for every pound of beef.
4. Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the beef occasionally to allow even exposure to the marinade.
5. Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
6. If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce. Never save and reuse a marinade.
Recipe Type: Unknown1/2 cup soy sauce
1/3 cup honey
1/3 cup vinegar
1 medium onion chopped fine
1/2 - 1 tsp ginger
1 tsp garlic powder or 1-2 cloves minced
Procedure:
Mix together in glass or ceramic 9 x 13 baking dish
Add one flank steak and with a fork puncture all over on both sides.
Leave in marinade for 12 -24 hours turning occasionally.
Broil or Barbecue
Notes:
1. Shorter marinade time is designed to give meats flavor, not tenderize.
2. Always marinate in the refrigerator, never at room temperature.
3. Allow 1/3 to ½ cup of marinade for every pound of beef.
4. Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the beef occasionally to allow even exposure to the marinade.
5. Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
6. If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce. Never save and reuse a marinade.
Recipe From: Unknown
Source: http://slowfooduppercolumbia.files.wordpress.com/2011/07/meat-and-poultry-recipes-marinades-and-rubs.pdf