- 3 tablespoons minced green onion
- 3 tablespoons soy sauce
- 4 tablespoons olive oil
- ½ teaspoon thyme or Italian seasoning
- Pinch of pepper
- Juice of ½ lemon
- 1 pound flank steak
In shallow glass pan, combine all ingredients except meat.
Add meat and turn to coat.
Marinate 20 minutes at room temperature or several hours, covered, in refrigerator.
Meanwhile, prepare grill for direct grilling over high heat.
Grill meat 5 minutes per side or until medium-rare (or longer, to desired doneness).
Thinly slice across the grain on the diagonal and serve.
- 1 1/2 cups oil
- 3/4 cup soy sauce can use low-sodium
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon salt or to taste I use seasoned salt
- 3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
- 1 teaspoon fresh ground black pepper or to taste
- 1/2 cup wine vinegar
- 1 -2 tablespoon fresh minced garlic or to taste, I use lots!
- 1/3 cup store-bought teriyaki sauce
- 1/2 cup honey do NOT use any substitutions use only honey
- 2 small green onions optional, chopped
Put all ingredients into a blender (except the green onions, if using add them in after blending).
Blend for 30-40 seconds.
Mix in in green onions.
This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
Marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Wisconsin Beer Brats on the Grill
Course: Beef, Main Course
- 2 pounds fresh bratwurst sausages
- 2 onions thinly sliced
- 1 cup butter
- 6 cans or bottles beer 12 fluid ounce
- 1 1/2 teaspoons ground black pepper
- 10 hoagie rolls
Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
Preheat grill for medium-high heat.
Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.