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May 29, 2007 08:42 AM

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.