Marley Meat (Soy Glazed Flank Steak)
I have used this glaze with many types of beef, specifically flank steak and tenderloin. I have served it at dinner parties with great success. I never make enough it seems, as it is always gone before I go to get any. Named after my granddaughter, who, when she was young, was a very picky eater and would only eat hot dogs. She finally had a taste of this, and is now a full fledged beef eater!
I have used this glaze with many types of beef, specifically flank steak and tenderloin. I have served it at dinner parties with great success. I never make enough it seems, as it is always gone before I go to get any. Named after my granddaughter, who, when she was young, was a very picky eater and would only eat hot dogs. She finally had a taste of this, and is now a full fledged beef eater!
- Carbohydrate 5.39690646435453 g
- Cholesterol 0 mg
- Fat 4.52283718689788 g
- Fiber 0.200343263033559 g
- Protein 0.506686309007707 g
- Saturated Fat 0.625593352601156 g
- Serving Size 1 1 Serving (29g)
- Sodium 169.744672687861 mg
- Sugar 5.19656320132097 g
- Trans Fat 0.128755163776493 g
- Calories 63 calories
Step-by-step
- In a small bowl, mix together soy sauce, honey, vinegar, scallions, garlic, and ginger.
- Whisk in olive oil.
- Place steak in a non-reactive baking dish (ceramic or glass), and pour in marinade; turn to coat both sides of meat.
- If it is a tough cut of meat, pierce with a fork throughout the entire cut of meat.
- Cover with plastic wrap and marinate, turning occasionally.
- Marinate 2 hours at room temperature, or up to 24 hours refrigerated. The longer you can marinate this, the better it will absorb the flavor.
- Prepare a hot fire.
- Remove steak from marinade, scraping off and reserving as much marinade as possible.
- Place steak on oiled grill set 4-6 inches from coals.
- Grill, turning and brushing with marinade several times, until outside is well browned, and inside is still pink and juicy, about 10-12 minutes.
- Transfer to a cutting board or platter and let rest about 5 minutes before carving on the diagonal into thin slices.
- Note: For tenderloin, and depending on the size of the cut, you may want to double the glaze/marinade recipe—enough so at least 1/2 or more of the meat is sitting in the marinade at all times, and turn occasionally to marinade alternate sides.
Where traditional teriyaki leans heavily on mirin and sake, this marinade relies on the punchy acidity of red wine vinegar paired directly with raw honey and aromatic alliums to break down surface proteins. Modifying these core components shifts the final balance between savory umami and sharp brightness, altering how the meat caramelizes over high heat. Understanding these pantry pivots ensures the marinade still functions effectively as both a tenderizer and a glaze.
- Swap red wine vinegar for rice vinegar at a one-to-one ratio if you prefer a milder, less tannic bite that highlights the ginger without competing with the soy sauce.
- Replace honey with dark brown sugar by weight if raw honey is unavailable, though note that granular sugars require thorough whisking to dissolve fully in the cold oil and acid mixture before the meat is added.
- Use tamari instead of standard soy sauce to make the marinade gluten-free without losing the essential sodium and depth required to balance the sweet elements.
- Opt exclusively for freshly grated ginger root rather than dried ground ginger, because fresh rhizome contains active proteolytic enzymes that genuinely assist in softening tougher muscle fibers during the two-hour room temperature resting window.
Carving the meat strictly on the diagonal across the grain shortens muscle fibers for a tender chew. Allowing the cooked steak to rest undisturbed for precisely five minutes prevents the internal juices from pooling prematurely on the cutting board.
