Notes: Marinating the meat in a heavy zip-lock bag is efficient, but you can also use a large bowl or baking dish; turn pieces in marinade to coat, then cover and chill, turning pieces occasionally. If the marinade includes a little oil, sticking during grilling is not usually a problem. However, if the meat is very lean or has no marinade, or if your marinade contains a lot of sugar, brush the food or grill lightly with oil to prevent sticking. If you use cuts of meat that are slightly thinner than 1 inch, check for doneness sooner; if meat is thicker - 1 1/4 to 1 1/2 inches - use medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds) and allow a few more minutes for cooking.
1 to 1 1/2 pounds tender beef steak; pork or lamb chops; boned, skinned chicken pieces; or fish fillets or steaks , about 1 inch thick
Trim and discard excess fat from meat (dripping fat can cause flare-ups). Rinse pieces and pat dry; if necessary, cut into serving-size pieces.
Place meat in a heavy zip-lock bag (1-gal. size; see notes). Seal bag and turn to coat pieces in marinade. Chill, turning occasionally, at least 30 minutes or up to 1 day for meats and poultry, 20 to 30 minutes for fish.
With tongs, lift pieces from bag and lay on a barbecue grill 4 to 6 inches above a single, solid layer of hot coals or high heat on a heated gas grill (you can hold your hand at grill level only 2 to 3 seconds; see notes); close lid on gas barbecue. Discard marinade.
With a wide spatula or tongs, turn pieces over halfway through cooking. (For fish fillets with skin, grill skin side down first; to turn, slip spatula under flesh and flip onto another place on grill. Remove and discard skin.) Cook beef or lamb until done to your liking (cut to test), 8 to 10 minutes total for medium-rare; pork and chicken until no longer pink in center of thickest part (cut to test), 9 to 12 minutes total; or fish until barely opaque but still moist-looking in center of thickest part (cut to test), 9 to 12 minutes total. Transfer meat to a board or platter and let rest 2 to 3 minutes before serving.
The soy balsamic marinade was great on grilled pork steaks. Not to salty, not to sweet. It was simple to make and the recipe made just the right amount. We are going to try it on rib eye steaks tonight. I can't wait.
I wonder how no one has rated this recipe since 2002!! Even though it looks like a lot of work, this was super easy. I marinated 24 hours in advance with the Wine and Herb Marinade (which I will rate seperately) and the meat was beef steaks. We fired up the grill and voila! We had delicious dinner within minutes. I served with scalloped potatoes and greek salad.
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