tsi88kid
Senior Cook
What would be the best white wine to use for a sauce that I'm getting from deglazing a pan that I seared marinated steak in? The steak would br marinated in oil,garlic,onion, and parsely
tsi88kid said:what do you guys think of this ginger steak au poivre?
i would marinate the steaks in a ginger, paresly, lime, and lemon juice marinate. then i would sear the steaks and broil them. after the steaks are done I would deglaze the pan with the sherry. and serve over garlic mash potatos. What do you guys think of that? I'm worried about the flavors conflicting with each other.
Candocook said:I don't agree that the ginger in a marinade will be lost. My default marinade for London Broil, for example, is ginger, garlic, soy, sugar. It is VERY flavorful on the grilled meat.