marinade - Living The Q Life Travel Adventures

Marinating flank or skirt steak can turn an inexpensive piece of meat into a delicious and tender meal. Cutting it thinly on a bias is also great for sandwiches, which is what we decided to do. Utilizing Asian influences makes this sandwich even more flavorful and robust. In addition to the marinade, we also drizzled it with an sesame-ginger dressing that enhanced the overall experience. Since the steak only needs to marinade for 30 to 40 minutes, it makes for an easy weeknight meal that is both satisfying and delicious.

INGREDIENTS

1 lb Skirt or Flank Steak
4 Garlic Cloves – minced
1/4 cup Soy Sauce
1/4 cup Fresh Lime Juice
2 tbsp Sesame Oil
2 tbsp Chili Paste (Sambal)
1 tbsp Fresh Ginger Root – chopped
Sandwich Rolls
2 tbsp Vegetable Oil
Asian Salad Mix
Sesame-Ginger Dressing – store bought or home made

INSTRUCTIONS

Combine the garlic, ginger, chili paste, soy sauce, lime juice, and sesame oil in a medium bowl and whisk thoroughly. Place the steak in a plastic bag and poor the marinade over the steak, ensuring that the steak is completely covered. Let the steak rest in the marinade for about 30 to 40 minutes. Heat a cast iron skillet or grill pan over medium-high heat with the vegetable oil. Once the pan is hot, remove the steak from the marinade and place it in the pan. Cook for 3 to 4 minutes and then flip and continue cooking the other side for another 3 to 4 minutes. Remove the steak from the pan and let it rest for 10 minutes and then cut across the grain into thin strips. Place the steak onto the rolls, top with Asian lettuce mix, and drizzle with the sesame-ginger dressing.

Asian Steak Sandwich with Spicy Roasted Brussel Sprouts

Perhaps because we’re about to leave for Mexico in a couple of days, we’ve had tequila on the mind. We originally found this recipe from Ina Garten, but we’ve modified it slightly over time. The original recipe calls for boneless chicken breast with the skin on, but we chose to do bone in chicken thighs this time. We’ve also used this recipe on pork tenderloin as well, since it is very versatile and definitely quite tasty. The key is letting the chicken marinate overnight and letting the chicken soak up all of the flavor. Jalapeño corn bread is a great accompaniment or a corn salad goes really nice as well. We hope that you enjoy it.

Ingredients

1/2 cup Tequila (silver or gold)
3/4 cup Lime Juice – fresh squeezed
1/3 cup Orange Juice – fresh squeezed
3/4 tbsp Chili Powder
3/4 tbsp Jalapeño Pepper – freshly minced (seeded if you prefer less heat)
3/4 tbsp Garlic – freshly minced (about 2 cloves)
1 1/2 tsp Kosher Salt
3/4 tsp Ground Black Pepper
4 Chicken Thighs – skin on

Instructions

In a large bowl or measuring cup, combine the tequila, lime juice, orange juice, chili powder, garlic, jalapeño pepper, salt, and black pepper. Whisk the ingredients together. Place the chicken thighs into a shallow pan or baking dish. Pour the marinade over the chicken so that it covers the chicken thighs. Cover and place in a refrigerator overnight (turning the chicken thighs over occasionally). Heat a grill pan or grill to medium-high heat. Remove the chicken from the marinade and grill the chicken thighs, skin side down, until golden brown, approximately 10 – 15 minutes. Flip the thighs, reduce the heat to medium, and continue to grill until cooked through, approximately 10 – 15 minutes. Remove from the heat and let rest at least 5 minutes before serving.

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Tag: marinade

Asian Steak Sandwiches

Tequila Lime Chicken