While we’re heading into winter, cooking on the grill is never out of season when it comes to tailgating. What are your tailgate specialities? Sure, hamburgers and hot dogs are an old stand by, but higher end foods like meat and veggie kebabs, grilled chicken on a pita, grilled fish and others can get RAVE reviews!
One of my favorites is this Asian Glazed Beef recipe, that gets some added flavor from Holland House Cooking Wine. Wines specifically designed for cooking stand up to cooking temperatures that would cause the flavor of delicate tables wines to cook away. Plus, Holland House flavor doesn’t vary from bottle to bottle like table wines can, making the flavor last and bringing consistency from meal to meal.
1/4 cup soy sauce
2 Tbsp Holland House White Cooking Wine
1/4 cup apricot preserves
2 Tbsp brown sugar
3 cloves garlic, minced (or 1/2 tsp garlic powder)
2 pounds thin sliced sirloin tip steak
Mix first 5 ingredients in a large, flat bottomed dish. Add the beef and turn several times to coat. Marinate at least 2 hours (overnight is best). Preheat grill to medium high. Place steak on grill and cook 3-5 minutes or until browned. Flip steaks and cook other side 3-5 minutes or until cooked through.
Holland House Marinade & Grilling Tips
- Marinate your meat. Marinating is a great way to add flavor and save money by tenderizing tougher, cheaper cuts of meat. A well-prepared marinade can help an amateur on the grill prepare food that tastes like it was prepared by an experienced grill master!
- Select your marinade elements. Marinades vary from recipe to recipe, but they all generally contain three basic components – oils, acids and seasonings. Oils lock in the natural flavor and prevent vegetables from drying out, while acids allow flavors to be absorbed. Seasonings provide the unique flavor. Garlic, ginger and herbs are the most common marinade seasonings.
- Keep an eye on the time. As a general rule, the longer food is left to marinate, the more flavorsome it will become. Small or tender cuts, such as lamb and beef fillets, chicken breasts and seafood, require shorter marinating times (usually two to four hours). Larger or tougher cuts such as leg, rump or shoulder will need longer (usually four to six hours). Never marinate in aluminum, cast iron or copper, as these metals will react with the acids and salts, resulting in off flavor.
- Use the right tools. When grilling, always use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
- Don’t rush it. Meat will tell you when it’s ready to flip. If the meat is still hanging onto the grill, it’s not ready to flip. Once a good sear is established, it will release on its own.