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An Asian flair to a top-notch steak?

I am throwing an excellent t-bone and delmonico on the grill tonight. For reasons too boring to explain, I am also making spring rolls, so I thought about giving the steaks an Asian-y marinade. But normally I am a total purist, only marinating lesser steaks, and grilling my best steaks as is. What do you think? Is it worth it to marinate these, or is there anything else I might do to the meat to make the meal cohesive?

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  1. I initially had the same thoughts you mentioned above, that flank steaks etc. are more likely paired with asian marinades. But, then I thought....pineapple! I googled and found many pineapple, pineapple with teriyaki marinades that sound delicious. I think the sweet/acidic flavor of pineapple would meld beautifully with deep steak flavor. Perhaps serve over basmati or jasmine rice with scallions.
    Sounds really good, go for it!

    1 Reply
    1. re: monavano

      Oh, you picked the one ingredient my husband hates above all others. (Actually, he hates a few. But pineapple is sadly out of the question.)

    2. This weekend I covered one side of a steak with wasabi sauce, another side with mustard, covered with s & p, marinated in balsamic, worcestershire, olive oil. Came out great. Maybe rice wine vinegar instead of balsamic would add additional Asian flair?

      1. Very Teryaki sauce. Good teryaki flavor and lots of garlic pieces in it

        1. Mirin (or sake), garlic, soy sauce, some ginger, & a bit of sesame oil. Have marinated good steaks in that (1 hr or less) & the results were terrific.

          1. Make a soy sauce, ginger, garlic and sesame oil marinade. I wouldn't overdo and maybe let it marindate for about an hour at room temperature before grilling. This should give it a slightly asiany flavor without overwhelming the taste of good steak.

            1. For a light Asian (Korean) flavor try mixing a little soy sauce, pure toasted sesame seed oil (not the cold pressed), a little minced or pressed garlic, whisk it to mix and add some chopped green/spring onion. Brush on each side of the steak and let it sit about ten to fifteen minutes before grilling.

              1. Personally, when I have a good quality steak, I hate covering it up with marinades. Salt, pepper, garlic perhaps, but that's as far as I go.

                However, we go out for Korean BBQ pretty often and when you order non-marinated meats they give you a dipping sauce of toasted sesame oil and salt. It adds a flavor dimension that, I think, complements the natural beefiness quite well.

                So, you could lightly season your steaks and grill them and then have a small dish of sesame oil and salt on the table. The salt doesn't really dissolve in the oil, so depending on how you dip the steak you get more or less salt.

                1. A light teriyaki merinade as others have suggested.

                  Another avenue might be to do the steaks as you always would, but then very thinly slice some (or all) of it up and serve with a couple of Asian sauces on the side. We've started doing this for BBQ steaks for large groups, providing different platters of desired quantities of rare, medium, and well done (this last because we are in Colombia). An alternative to a dip is a teriyaki reduction drizzled over some of the meat.

                  1. I know I am SO late to this post - but I hate marinating good steaks too. The next time you do this, use a Szechuan Peppercorn Finishing Salt....
                    1. Toast a handful of Szechuan Peppercorn, once toasted and flagrant
                    2. Add equal amount of sea salt - toss a bit
                    3. Grind to consistency that you like
                    Use that instead of S&P

                    2 Replies
                    1. re: steamykitchen

                      That sounds so good. Now about those flagrant peppercorns...