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Summer finally arrived here on the beautiful west coast. After months of rain and clouds every one and their grandma has dusted off the old trusty barbecue. Grillin’ season is here folks and enjoy it while the lovely sunshine lasts.

The view while grillin’ up some steaks. Yah it may be the hood but it still has it’s beautiful moments.

Any marinade for any kind of meat is all about balance. A little bit salty, a little bit sweet, a little bit of acidity and a little bit of heat. What you choose to fit each of those categories is totally up to you and it will always turn out delicious as long as there is balance. I decided to represent both cultural sides of me today and made a really simple marinade of soya sauce and maple syrup and some other balancing ingredients.

Asian-Canadian Marinade

1/4 cup Soya sauce
1/4 cup maple syrup
1/4 cup rice wine vinegar
A drizzle of sesame oil
2 garlic cloves, minced
A couple pinches of chili flakes

In a large zip lock bag combine all of the ingredients and mix well. Evan was craving steaks so we used 2 8oz sirloin steaks for dinner. If there is a line of gristle just take a small paring knife and pierce/cut it a couple of times before marinating it. Best if you marinate over night, I only had about an hour and a half so I pierced the steaks with a fork before marinating. Chicken or pork would be great marinated over night as well, seafood would probably just need a couple of hours to marinade or you could risk it taking over the flavor of the seafood (just think, ‘balance’).

Cook over high heat on the barbecue. Cook for about 3-4 minutes per side for a nice medium rare (depending on your barbecue, each one is a bit different for temperature and hot spots). Serve it with your favorite side dishes, we kicked it classic-style with a giant baked potato with all the fixins’ and some grilled corn on the cob.

Have fun with coming up with your own balanced marinades. I’d love to hear what some of your favorites are!

Cheers