An Ontario chef provides the ingredients for an orange and sesame beef marinade
By Diego Flammini
Staff Writer
Farms.com
As we're in the midst of barbecue season, Farms.com reached out to an Ontario chef to discover what cuts of beef consumers are selecting.
While steak remains king, another summer staple has experience a bit of a renaissance.
"The burger, whether you're using ground chuck or making your own blend, has made a big reappearance," said Darryl Fletcher. He's better known as ChefD on TV and at The Studio Kitchen, his Puslinch restaurant.
Chef Darryl Fletcher
Consumers also appreciate blade steaks because they can be used in multiple dishes, Fletcher added.
For those individuals who wish to experiment with flavours, Fletcher graciously shared a recipe for an orange and sesame beef marinade.
You will need:
- ½ cup (125 ml) soy sauce
- ¼ cup (50 ml) sesame oil
- 2 tbsp (30 ml) brown sugar
- ½ tsp (2 ml) cumin
- ½ tsp (2 ml) dried oregano
- 1 tsp (5 ml) orange zest
- 3 cloves minced garlic
- 2 tbsp (30 ml) fresh orange juice
- 2 tbsp (30 ml) red wine vinegar
Place the meat in a storage bag and pour the marinate in. Gently shake the bag to ensure the marinade covers the meat. Refrigerate for between 30 minutes and 24 hours, and cook to the desired doneness.
Then, maybe you can enjoy your dish outdoors while appreciating the summer sunshine.