Lapsang Souchong is a smoked black tea from China. Its intense smoky flavor comes through loud and clear in this marinade. Loose-leaf Lapsang Souchong tea is available wherever fine teas are sold.
TOOL: 1-gallon zip-top bag
YIELD: about ⅓ cup (enough for 2 to 3 servings)
| 2 | TABLESPOONS LAPSANG SOUCHONG TEA LEAVES |
| ⅓ | CUP BOILING WATER |
| 1 | TABLESPOON CANOLA OIL |
| 1 | TABLESPOON SOY SAUCE |
| 1 | GARLIC CLOVE, MINCED |
| 1 | TEASPOON SUGAR |
| ¼ | TEASPOON CRUSHED RED PEPPER |
COMBINE the tea and boiling water in a small bowl and let stand until the tea is steeped to the desired strength, 2 to 3 minutes. Strain through a fine-mesh sieve and let cool. Measure the tea, oil, soy sauce, garlic, sugar, and crushed red pepper into a 1-gallon zip-top bag and shake or squeeze until blended.
SUGGESTED USES: boneless, skinless chicken thighs, pork belly, beef steaks, fish fillets, or boneless, skin-on duck breasts (marinated overnight), grilled
GRILLED FLANK STEAK
FOR 2 TO 3 SERVINGS, add 1 flank steak (1 to 1½ pounds) to the Lapsang Souchong Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the steak 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 steak when it is medium-rare. Tent the steak with foil and let rest for 5 to 10 minutes before carving and serving.
Serve the steak with sticky rice and a vegetable stir-fry.