Maui Steak

⏱ 160 mins 🍽 4 serving(s) 🏷 Meat

This Maui Steak recipe transforms boneless short ribs into a wonderfully tender and flavourful dish. The steaks are first seasoned and roasted, then cooled and marinated in a mixture of soy sauce, oil, brown sugar, vinegar, and ginger. After marinating for a full day, they are slow-baked until they become fall-apart tender. The result is a deliciously savoury main course, perfect for a special meal. The marinade's sugar and vinegar create depth without a pronounced sweet and sour taste.

Maui Steak

Ingredients

  • 2 lbs boneless short ribs, apprx 3/4-inch thick
  • 1/2 cup light soy sauce
  • 2 tablespoons vegetable oil or 2 tablespoons lite olive oil
  • 2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
  • 2 tablespoons vinegar or 2 tablespoons sherry wine
  • 1 teaspoon fresh grated ginger
  • salt and pepper

Method

  1. Season the steaks with salt and pepper. Place them on a rack set over a baking sheet and roast in a 350F oven for 45 minutes.
  2. Mix the marinade ingredients, which are soy sauce, oil, sugar, vinegar, and ginger, together in a zip-top bag.
  3. Once the steaks have cooled, transfer them into the bag containing the marinade.
  4. Refrigerate the bag, letting the steaks marinate overnight or for a full 24 hours.
  5. Preheat your oven to 275°F.
  6. Put the steaks and all the marinade into an ovenproof dish. Cover the dish tightly with foil and bake for 1 1/2 hours until the meat is fall-apart tender.
  7. If the marinade has been fully absorbed, pour a small amount of sherry or water into the dish before sealing it with foil to provide moisture during baking.

Nutrition (per serving)

Sodium2159500 mg

Recipe details

CategoryMeat
AuthorBergy