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V's Grilling Marinade

Vanessa C

"This marinade works well with beef, chicken, pork, and portobello mushrooms. I like to use sirloin tips or a flank steak sliced on the bias and cook it to medium-rare. The tea adds a touch of smoky flavor. I substitute orange juice if I don't have pineapple juice. I don't always add the sherry, but I use it when I have it."
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20 m servings 69 cals
Original recipe yields 20 servings (2 1/4 cup)

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  • Prep

  • Cook

  • Ready In

  1. Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.
  2. Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Cook's Notes:
  • Marinate your items in this for four hours, turning once.
  • Use whatever type of cooking oil you have on hand. Regular soy sauce can be used in place of tamari, as well.

Nutrition Facts

Per Serving: 69 calories; 5.6 g fat; 4.2 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 409 mg sodium. Full nutrition

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A subtle marinade with a touch of smoky sweetness. I tossed in some hot peppers and used apple cider vinegar instead of sherry. The tea really does just add a hint of smoky flavor, what a good i...