V's Grilling Marinade

This marinade works well with beef, chicken, pork, and portobello mushrooms. I like to use sirloin tips or a flank steak sliced on the bias and cook it to medium-rare. The tea adds a touch of smoky flavor. I substitute orange juice if I don't have pineapple juice. I don't always add the sherry, but I use it when I have it.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 69 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon honey
• ¼ cup boiling water
• 2 cloves garlic, minced
• ½ cup canola oil
• 2 tablespoons sherry
• ¾ cup pineapple juice
• ½ teaspoon lapsang souchong tea leaves
• ½ cup tamari (dark soy sauce)
• 1 (1 1/2 inch) piece fresh ginger root, peeled and chopped

Recipe Instructions

Step 1

Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.

Step 2

Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.