Not sure where I'm goin,but I'm on my way...

 
Looks like your off to a flavorful start there Hoss. Looking forward to seeing the cook.

Blair

 

Hope you end up with a steak that keeps you coming back for more!

I soak mine in Yoshidas for a day and they always turn out great...who knows...I have never cooked elk, or any of that other stuff! :laugh:

Careful with the citrus. I think we all try a marinade with orange it once. Once. :laugh:
For me it was loin ribs, overnight. The surface of the meat was mush. I honestly dont recall how they turned out except that i never did THAT again. . Hope you have better luck.

 
Interesting observation stike, I will keep that in mind. I have cooked a number of times with tangerines and have not noticed any similar effect. The fruit I used was very sweet and may have been lower in acid. Now pineapple is another story and contains bromelain a tenderizer. Bromelain is neutralized by heat so you can use cooked pineapple if you wish to avoid it's tenderizing effects. Some pineapple is cooked in the canning process. This is why fresh pineapple will keep jello from setting up.

Blair

 

I don't know about oranges, but in terms of citrus I ALWAYS use lime juice for my flank steak. I usually make up a fajita marinade: fresh lime juice, cumin, chili powder, cayenne, fresh garlic, cilantro, and anything else you might want to add. I try to marinate for 18-24 hours before cooking, and it turns out GREAT!

Hoss, are you letting the entire fruit (including the rind) soak for the marinade? Careful doing that. The outside colored part ("zest") and inside fruit will provide good flavor, but the white part in between the peel and the fruit will be very bitter. You don't want that flavor in your food, drinks, etc. A good microplane is a great investment for zesting you fruits and using that in food/drink. Just zest before you squeeze, and only zest the very first layer of the peel...again, you don't want the white part.

depends how much juice use use. a little won't hurt. a lot is what did it to mine

Scott, What're yoshidas?

I have seen it in some Publix in smaller bottles. It is very much like a mix of either Soy or Teriyaki sauce and Hoisin sauce. So much so I decided that I would rather have the two ingredients in the cupboard then a third. No offense meant to Yoshida, it is a good sauce, I just don't have the space to be redundant and can mix it as needed. Like Soy and Teriyaki it is very salty. I have only tried the original, the other flavors may not be so.

http://www.mryoshidas.com/

Blair

 

Hoss, looks to me like lots of potential working there.

Hoss, seriously, don't give up. Give one a teriyaki marindae and grill it.

Well, they answered it...

 
I may have to experiment with them Steven. I am sure the low sodium opens many doors to exploration.

Blair