This recipe courtesy of Marinades by Lucy Vaserfirer
- 2 tablespoons Lapsang Souchong tea leaves (see note below)
- 1/3 cup boiling water
- 1 tablespoon canola oil
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- Combine the tea leaves and boiling water in a small bowl and let stand until the tea is steeped to the desired strength, 2 to 3 minutes.
- Strain through a fine-mesh sieve and let cool.
- Measure the tea, oil, soy sauce, garlic, sugar and crushed red pepper into a 1-gallon zip-top bag and shake or squeeze until blended.
To use for grilled flank steak:
- Add a flank steak (1 to 1-1/2 pounds) to the bag of marinade and turn to coat. Seal the bag making sure to let all the air out. Marinate overnight in the refrigerator.
- When ready to cook, take the bag out of refrigerator and let stand at room temperature for half an hour. Remove the steak from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare,10 to 12 minutes, turning once.
- Tent the steak with foil and let rest for 5 to 10 minutes before carving and serving.
- Serve the steak with sticky rice and a vegetable stir-fry.
NOTE: Lapsang Souchong is a smoked black tea from China. Loose-leaf Lapsang Souchong is available wherever fine teas are sold.