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!
In a small bowl, mix together soy sauce, honey, vinegar, scallions, garlic, and ginger. Whisk in olive oil. Pklace steak in a non reatice 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 fork throughout entire cut of meat. Cover with plastic wrap and marinate, turning occasionally. Marinade 2 hours at room temperature, or up to 24 hours refridgerated. The longer you can marinade 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" from coals. Grill, turning and brushing with marinade sever 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 occassionally to marinade alternate sides.
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 41 (65%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 169.7mg||6 %|
|Potassium 33.9mg||1 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.2g|
|Protein 0.5g||1 %|
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Calories per serving: 63
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