I’ve been making this marinade for as long as I can remember. It’s one of my favorites for steak, though it’s also a good choice for chicken or shrimp. When I make it with beef, I like to marinate and cook at least two flank steaks, one to eat immediately and one to have cold in a sandwich or on a salad the next day.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 6 servings)
| 2 | TABLESPOONS CANOLA OIL |
| 2 | TABLESPOONS DRY SHERRY |
| 2 | TABLESPOONS SOY SAUCE |
| 2 | TABLESPOONS HONEY |
| 2 | GARLIC CLOVES, MINCED |
| PINCH OF CRUSHED RED PEPPER | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the oil, sherry, soy sauce, honey, garlic, and crushed red pepper into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with black pepper.
SUGGESTED USES: chicken breasts or beef steaks (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes), grilled
GRILLED FLANK STEAKS
FOR 4 TO 6 SERVINGS, add 2 flank steaks (1 to 1½ pounds each) to the Sherry-Garlic Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the steaks from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Tent the steaks with foil and let rest for 5 to 10 minutes before carving and serving.
For a main-course salad, serve the steaks, thinly sliced, over mesclun greens with a sherry vinegar vinaigrette. The flank steak is also fantastic, either hot or cold, in a steak sandwich.