How to grill the perfect steak

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Chef Bill Crow of Ocean Prime shows us how.

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Flank steak marinade

Serves: 4 servings

 Ocean Prime executive chef Bill Crow makes this marinade at home for special occasions, serving the dish with family favorites of steamed broccoli or a twice-baked potato.

 ½ cup extra virgin olive oil

2 tablespoons salt dissolved in 2 ounces water

4 scallions, halved

2 large cloves garlic, crushed

1 teaspoon red chili flakes

1 teaspoon cumin

2 teaspoons honey

1 pound flank steak

In a medium bowl, mix extra virgin olive oil, salt water, scallions, garlic, red chili flakes and cumin. Slowly pour in honey and mix completely. Place flank steak in a large resealable plastic bag. Slowly pour marinade on top of steak. Seal the bag and shake gently to coat. Refrigerate for two hours before grilling. 

Thai pork marinade

 Serves: 4 servings

 ½ cup dry white wine

¼ cup lime juice

1 tablespoon fresh ginger, grated

1 tablespoon garlic, minced

1 Thai chili, chopped and seeded (can substitute 1 hot chili if needed)

1 tablespoon salt dissolved in 2 ounces water

1 tablespoon honey

1 pound pork chops

In a medium bowl, mix the wine, lime juice, ginger, garlic, chili and salt water. Slowly pour in the honey and mix completely. Place pork in a large resealable plastic bag. Slowly pour marinade on top of pork. Seal the bag and shake gently to coat. Let sit at room temperature for 30 to 45 minutes before grilling.

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