When we first moved to Boston, I noticed steak tips on the menu in all the local restaurants. This was new to me, something I hadn’t seen anywhere else I had lived (Colorado, Kansas, Illinois, New Jersey). The meat was grilled and served with fries or on salad or by itself — but it was served everywhere. It was grilled with some kind of sauce that smelled fantastic, but it wasn’t barbecue. I decided to try to duplicate the sauce, and in the process, came up with this marinade. I have no idea if this is what is used on steak tips in the Boston area, but once I came up with this, I started using it all the time:
3/4 cup soy sauce (gluten-free works fine)
3/4 cup balsamic vinegar
1/4 cup olive oil
Combine in a glass pan, 9 x 13.
Before you add the meat, taste the sauce and make sure it is balanced. This combination tastes great all by itself, but if you want to add 1/4 tsp powdered garlic and ginger, you can. (I suggest powdered because fresh garlic and ginger will stick to the grill.)
Trim and marinate whatever cut of meat you plan to use in this mixture and let it sit in the refrigerator at least 30 minutes, more if possible. Then grill as you usually do.
If you like, you can use the remaining marinade as a sauce: when all the meat is grilled, put the marinade in a saucepan and bring it to a boil. Let it boil for at least a minute, and pour it over the meat. (Or you can make a second batch of marinade to use just for the sauce, if you prefer.)
I like the way this sauce tastes with beef, but it would work with lamb or chicken or even salmon steaks.
It also tastes great with grilled vegetables. I often grill thick slices of zucchini or pattipan squash and serve it along with the meat.
In fact, if you don’t eat meat at all, you could use the sauce with grilled vegetables, like portobello mushroom caps or thick slices of red onion.
By Randa Dubnick
Image is “Quick View of Boston (Digital Woodcut)” by Randa Dubick
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