Flaherty Wines

I have been absolutely overwhelmed with translation and editing work lately (which explains the lack of posts here). That’s a good thing, but it does make the rest of life a challenge. It’s the typical working mom’s dilemma: how to run a household while maintaining a full-time job without losing one’s sanity. There isn’t time to sleep, let alone exercise or cook. We can only eat so much take-out pizza, however, so I’ve had to pull out all of my time-saving recipes. This marinade is one of them. It just takes a few minutes to mix the ingredients, then the meat marinates all afternoon. I hand it off to Ed to grill, along with some potatoes, onions, peppers, and zucchini, and voilà: a flavorful meal is served with very little effort on my part.

When I served this recently, I used a whole silverside (called ganso en Chile). A tri-tip or striploin would also be lovely–whatever cut you like to grill whole. For grilling steaks, just cut down the time for marinating to a couple of hours.

Hoisin marinade for grilled beef

1/3 cup Hoisin sauce
1/3 cup soy sauce
2 tablespoons sake
1 tablespoon toasted sesame oil
1 tablespoon grated ginger
1 tablespoon Szechuan peppercorns
1 teaspoon chili-garlic sauce
4 cloves garlic, pressed or minced

Combine all the ingredients, and marinate the beef for several hours or overnight. When you remove the beef for grilling, reserve the marinade. Strain out the peppercorns and boil the marinade for a few minutes to be sure it is safe to eat, then drizzle over individual servings of the grilled meat.