Reviewed: Jul. 25, 2008

For those who think the soy sauce is overpowering.....try low sodium soy sauce. It has really made a difference for me.

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Melissa Sue

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2008

I prefer to use oyster sauce or teriyaki sauce as soy sauce is so overpowering.

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Lou

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hope, Indiana, USA

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Reviewed: Jul. 25, 2008

I've used this recipe for years as well...... it's the only steak marinade I'll use....try substituting the white vinegar for Balsamic Vinegar........

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Alex05

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jul. 25, 2008

Good recipe, but it can be made better by using fresh ginger. When marinating meat or vegetables, make sure you turn them from time to time, so that all sides rest in the marinade over a period of time. This helps them soak up all the flavor and, in the case of meat, helps tenderize.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jul. 17, 2008

Meat was nice and tender, but not nearly enough for all of us. Needs to be like 2-3 times as much.

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Fox Family's Finest

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Reviewed: Jul. 9, 2008

I marinated the flank steak overnight and the meat was very, very tender (& flank steak can be chewy!) so I was pleased with that part. Otherwise, I think next time I will add more seasonings and spices as it didn't appear to be very flavorful. Will try again.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jul. 6, 2008

This was a pretty decent marinade with what seemed to be chinese inspired flavors. I chose to use top sirloin, fresh grated ginger and fresh grated garlic, I marinated it for 4 hours, then oven broiled it somewhere in between medium and medium rare. It created a tasty camarelized, sweet crust and was juicy and somewhat tender inside. For me personally, I prefer a more savory steak than sweet but for what is was, it was quite delicious! My husband really enjoyed it as well :)

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Jenni Rose

Cooking Level: Intermediate

Living In: Cypress, California, USA

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Reviewed: Jul. 6, 2008

This was delectable! I marinated it for about a day and a half (because something came up the night I planned to cook it!). This was to our favor -- it really was tender and delicious. I would like to try this marinade with chicken or pork tenderloin also.

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SUZIG

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Reviewed: Jun. 24, 2008

This marinade was delicious. In the future I'll use a different, more tender meat because even after 24 hours of marinating, flank steak still isn't that tender.

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Megan

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 17, 2008

Great flavor.. Used sirlion tip, marinated 24 hours..very tender. The whole family liked this one.

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SML678

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

OMG the flavor of this is exceptional. Combinations seem a bit weird. But after marinating for about 24 hrs this tastes awesome.

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cindy

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Reviewed: Jun. 7, 2008

Excellent! The grocery store didn't have flank steak so I used a NY Sirloin. OMG this was like butter. I marinated for about 32 hours. I felt good not using a bottled marinate. Hubby loved it. This ones a keeper.

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BALAYAJUM

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Reviewed: Jun. 5, 2008

I love flank steak and am always looking for new marinades. This will be my main recipe from now on. It was delicious. I let it marinate for 32 hours. It was so tender and flavorful. I can't wait to make it again!

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Carrie

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Reviewed: Jun. 1, 2008

Fabulous marinade for meat. We've done tri-tip and rib eye. Both parties were successful. Better marinated overnight opposed to a quick hour I tried the second time. More flavor. Thanks, Martha!

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WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

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Reviewed: May 29, 2008

This was awesome. My grandmother even said "You HAVE to make this again!" I served it with red potatoes tossed with olive oil and herbs (done on the grill in tin foil), and an basic tossed salad.

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SERENES

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Ferndale, Michigan, USA

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Reviewed: May 20, 2008

I marinated this for 2 days (just didn't use it as quick as I thought) and it was good but not great. I know it got fantastic reviews..??

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Jen S.

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2008

I followed the recipe exactly and marinated overnight. This turned out wonderful! The steak was so tender and the marinade gave it such a good flavor..will definately make again, everyone loved it!

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2232

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Reviewed: Mar. 19, 2008

HI, I forgot to rate this last July. I did this for my husband's 50th birthday party I used a tritip steak instead of the flank and marinated it overnight. It was a big hit with everyone. Will do again. Just wonderful.

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WINIFERD60

Cooking Level: Expert

Home Town: Port Townsend, Washington, USA

Living In: North Bend, Washington, USA

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Reviewed: Mar. 15, 2008

Very easy and flavorful marinade. I lowered the oil to 2 tbsp of olive oil and added a bit more soy sauce and water instead. I also used fresh ginger and garlic, minced. I broiled it in the oven since I don't have a grill - 15 minutes on each side came out a little overcooked, so 10 minutes should be perfect.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Feb. 24, 2008

I needed a quick marinade and I had all of the ingredients on hand for this. I was only able to marinate for 2 hours, but it was still very good. Instead of the ginger, salt and pepper I used Montreal Steak Seasoning. The kids and hubby all had seconds- a keeper.

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