The ingredients in marinades usually serve three purposes -- flavoring, tenderizing and retaining moisture in meats. Typically, marinades include oils to prevent meat from sticking to the pan or grill and to preserve the moisture content so the meat is tender. The oil derived from sesame seeds gives steak a distinctive Asian flavor. Combine sesame oil with a wide range of ingredients to make steak marinades with subtle differences in texture, flavor and consistency.
Sesame Oil
You will find two types of sesame oil at grocery and Asian markets -- light pressed and dark toasted. Each has specific culinary characteristics. The light oil has a neutral flavor appropriate for most dishes, and the dark oil has a strong sesame flavor, which limits its use to primarily Asian dishes.
Accompanying Ingredients
Ingredients that complement sesame flavor include ginger, garlic, sesame seeds, chili peppers, vinegar, mirin, scallion, soy sauce, lemon juice and zest, orange juice and zest, wasabi and salt and pepper. Toast the chili peppers and sesame seeds, and saute the garlic and ginger, to activate the flavor compounds.
Marinade
Combine the ingredients, slice and score the steak, and fill a zippered plastic bag with the contents. Marinate for between three and 24 hours, depending on the desired depth of flavor and time available for creating the dish. Turn the bag several times during the marinating process to ensure that the marinade covers the meat evenly and completely.
Considerations
The marinade tenderizes the meat if it contains acidic ingredients, such as vineger and lemon juice. Reduce the level of acidic ingredients for a firm cut of meat. Experts at the "Cook's Illustrated" test kitchen advocate low-acid marinades to avoid pre-cooking the meat, which sometimes results in a mushy, unappealing flavor.
References
- "The New Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- "Cook's Illustrated"; Marinating Beef; March 2003
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