V’s Grilling Marinade

V’s Grilling Marinade This marinade works well with beef, chicken, pork, and portobello mushrooms. I like to use sirloin tips or a flank steak sliced on the bias and cook it to medium-rare. The tea adds a touch of smoky flavor. I substitute orange juice if I don’t have pineapple juice. I don’t always add the sherry, but I use it when I have it.


Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 5 mins

    TOTAL : 5 mins

    SERVING : 20

    YIELD : 2 1/4 cup

  • Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.

  • Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.

Per Serving: 69 calories; protein 0.8g; carbohydrates 4.2g; fat 5.6g; sodium 408.6mg. The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.