Sick of your regular steak marinade? Try this Sweet and Spicy Soy Marinade that’s a little bit different than using plain soy sauce.
Soy-Marinated rib eye, how good does that sound? Now, not all cuts of meat need to be marinated, not even a rib eye. But doing so will add a ton of delicious flavor to your meat. Along with enhancing flavor, a marinade will help tenderize it and add moisture. It will soften leaner meats and make tougher cuts taste much, much better!
There are certainly tough cuts of meat that really benefit from a marinade, such as flank steak, skirt steak, hanger steak, round, or even a sirloin. I use rib eye here, not because it needs a marinade, but because it’s one of my favorite cuts to eat. However, you can definitely use this marinade with any other (skirt steak would be a phenomenal choice).
Now let’s talk about the daikon slaw. It goes perfectly with the sweet and spicy soy-marinated rib eye and adds a nice crunch, acidity, and freshness. I found beautiful-looking daikon at the farmer’s market and decided to develop a recipe with it. It’s a slightly uncommon vegetable for most, so I can’t wait to bring you a recipe to make with it!
- Rib Eye – As stated above, feel free to use another cut of meat that you prefer!
- Maple Syrup – I know it seems odd that I use maple syrup here, but it works! It’s a really nice sweetener for this marinade, trust me on this one.
- Soy Sauce – I use tamari since I’m gluten-free, but you can use whatever soy sauce you’d like.
- Sambal Olek – This is a chili paste commonly used in Asian cooking. It can be found in most grocery stores. If you don’t have it, you can always use a bit more Sriracha, but I do like the added flavor of the Sambal Olek.
- Daikon – If you can’t find this at the grocery store, you can substitute using regular radishes, white turnips, or jicama!
- Avocado Oil – I like using avocado oil here because it’s a healthier oil than vegetable, corn, or canola. It’s also a neutral oil, compared to extra-virgin olive oil, which wouldn’t work here flavor-wise.
- Gochujang – Feel free to use Sriracha to substitute here, or not use any added spicy paste at all. I like gochujang, a fermented chili paste commonly used in Korean cooking, but Sriracha works fine too.
Sweet & Spicy Soy Marinated Rib Eye with Daikon Relish
- Baking DIsh or Tupperware
- Grill or Grill Pan
- 2 Medium-Sized Mixing Bowls
For the Rib Eye:
- 3 rib eyes 1 – 1 ½ inches thick
- Sweet & Spicy Soy Marinade recipe below
- Daikon Slaw recipe below
For the Marinade (makes about 1 quart):
- ¼ cup sesame oil
- 2 tablespoons sriracha
- 1 cup maple syrup
- 1 ¼ cups soy sauce
- ¾ cup rice vinegar
- 1 tablespoon Sambal Olek
- 1 tablespoon ginger grated with a microplane or zester
- 1 tablespoon garlic grated with a microplane or zester
- 3 scallions thinly sliced on the bias
- 1 teaspoon red pepper flakes
For the Daikon Relish:
- 1 cup finely diced daikon
- ½ cup finely diced red bell pepper
- 6 tablespoons finely diced red onion
- ½ jalapeno seeded and finely diced
- 10 sugar snap peas trimmed and finely chopped
- 7 teaspoons rice vinegar
- 2 tablespoons avocado oil
- ½ teaspoon ginger grated with a Microplane or zester
- ¾ teaspoon garlic grated with a Microplane or zester
- 1 teaspoon gochujang
- ¾ teaspoon Kosher salt
- Freshly ground black pepper
For the Rib Eye:
- Place the steak(s) in a baking dish or Tupperware container and cover with the marinade. Let sit, covered in the fridge, for at least 2 hours or up to 24 hours (the longer you let it marinate, the more delicious it will be). Flip the steaks in the marinade halfway through. Let come to room temperature before cooking.
- When ready to grill, heat the grill to high heat (if choosing to use a grill pan, heat to medium-high). Lift the steak(s) from the marinade and transfer to the hot grill. Cook for 3-5 minutes per side for medium-rare, longer if desired. Remove from the heat and let rest for at least 5 minutes before slicing or serving.
- Slice horizontally, against the grain, and serve topped with the daikon slaw.
For the Marinade:
- In a medium-sized mixing bowl, stir together all the ingredients until thoroughly combined.
For the Daikon Relish:
- In a medium-sized mixing bowl, stir together the ginger, garlic, vinegar and oil. Let sit for 5-10 minutes, then add the remaining ingredients and toss to coat. Taste and season with additional salt and pepper, if needed.
- Steak: Once cooked, keep in the refrigerator for up to 3 days. Serve cold or let come to room temperature before eating. You can always reheat the steak, but it will be slightly overcooked.
- Daikon Relish: Store in an airtight container in the refrigerator for up to 24 hours.
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