Kilkali Teriyaki Steak Marinade Recipe

Directions

In a 2 quart casserole dish, layer 1 tablespoon olive oil, honey, garlic powder, wine vinegar, oil and Worcestershire sauce. Cover and refrigerate overnight.

Cut steak in half lengthwise and part of each piece cut in half through cuts in the thickest part, 5 or 6 inches. Spoon thick sauce over steaks while placing meat on grill. Set steaks on grill and cook over hot coals.

White Wine Steak Marinade: Heat white wine vinegar in a small saucepan over medium heat. Bring to a rapid, stirring often. Toss steaks with brown sauce and white wine vinegar. Place steaks on grill and cook over hot coals 45 minutes to 1 hour, or until internal temperature reaches 140 degrees F (80 degrees C). Slice steaks and serve steaks as is, serving in pieces.

Freshly Ground Sesame Seeds Fermented into Liquors

1/2 cup green tea

1/2 cup honey

1 cup distilled white vinegar

1 tablespoon distilled white vinegar vinegar

1 tablespoon fresh lemon juice

1 teaspoon chili powder

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 cup sesame seeds, drained

1 cup water

1 cup maraschino cherries, halved

1 zucchini, sliced

In a glass or metal bowl combine green tea, honey, distilled white vinegar, distilled white vinegar, lemon juice, chili powder, cinnamon, salt, nutmeg, sesame seeds and water. Mix well and store in refrigerator.

To use: Combine maraschino cherry halves, olive slices, celery slices, zucchini, cherries and cherries in buttered glass bowl. Cover bowl and refrigerate several hours at room temperature before serving.