Reviewed: Sep. 12, 2011

Stop what you are doing right now and go make this marinade. It is FANTASTIC!! I used it on NY Strip steaks and was only grilling 3 steaks, so I used only what I needed and froze the rest to use it later on chicken... Will definitely make again!!

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Reviewer:

Milly Suazo

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Cooking Level: Expert

Home Town: Barrio Tejas, Humacao, Puerto Rico

Living In: Allentown, Pennsylvania, USA

Reviewed: Aug. 2, 2011

My family really enjoyed this dish. I followed the recommendation of using half soy and half water. I tripled the amount of ginger and garlic and omitted the meat tenderizer. Marinated it for 24 hours + and cooked for 8 minutes per side. Will definitely make again. Very yummy and no leftovers.

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Reviewer:

jyuzik

Cooking Level: Expert

Home Town: Port Alberni, British Columbia, Canada

Living In: Cloverdale, British Columbia, Canada

Reviewed: Jul. 8, 2011

Just did this over the 4th of July weekend. It was a HUGE hit! Even the kids loved it. I Served it sliced super thin in lettuce wraps with a homemade napa cabbage slaw. Yum!

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Reviewer:

jenn517

Reviewed: Apr. 15, 2011

This is way too salty for us. I would reduce soy sauce by 1/2 of what is recommended, add 3 tablespoon of siracha hot sauce, 1 tablespoon of fresh ginger, and green onions.

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Reviewer:

Woodtree

Reviewed: Oct. 31, 2010

With all the soy sauce (even reduced sodium) it was very salty. I'll try it again with less soy.

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Reviewer:

Hulio03

Reviewed: Aug. 19, 2010

Sooo delicious everyone loved it! Made according to the directions but substituted half of the soy sauce with water because I was nervous it would be overly salty. I let the flank steak marinade for 24 plus hrs and then grilled 6 minutes per side. The entire dinner party couldn't get over how delicious it was and one individual even requested the recipe saying it was the best steak she's ever had :) I will for sure be making this again and would highly recommend it to others!

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Reviewer:

Kristen Valentino

Reviewed: May 24, 2010

Great easy recipe for a sweet, salty and slightly tangy flank steak. As with others, I didn't have any low sodium soy, so I used 1 cup regular soy and 1 cup water and substituted a little lemon juice for the meat tenderizer. This was a last minute dinner idea, so the meat only marinated for about an hour. I forked the meat and had a pretty good cut, so the flavor did get into it, but it needed some additional sauce on top. Will definitely make this again and try the lettuce wraps someone mentioned in their review. We just had it with white rice. Will also try sirlion skewers with this marinade.

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Reviewer:

David and Stephanie

Reviewed: Jan. 28, 2010

Four stars as written, five stars with my tweaks! I made a 2 lb flank steak and knew that the marinade volume was way too much. I halved everything but the garlic and ginger, in fact I doubled the garlic and ginger! Also put in a healthy squirt of Sriracha for sweet heat. I also omitted the meat tenderizer, I don't think its needed if you fork your steak well. Marinade and steak went into my FoodSaver canister for 2 hours, but there was so much marinade that I couldn't bear to toss it! It went into a saucepan with 1/2 cup of water to tone the harshness of the soy sauce and raw onion, then thickened with arrowroot. Served the sauce with the steak at the table and it was a huge hit. I served it with an Asian style quinoa pilaf which was much more flavorful and healthy than rice. Dinner was amazing! I'll make this again!

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