By Riki Shore
Any soy sauce-based marinade is delicious with steak; I remember buying bottles of Soy Vay at the grocery store when I was growing up. It appealed to my Jewish family and, let’s face it, it tasted delicious.
I recently went about trying to recreate the flavor of Soy Vay using a recipe for a Filipino-style marinade by Steven Raichlen. The results were amazing. I reserved half of the marinade to use as a dipping sauce – everyone loved it. The next night we drizzled the dregs over roast chicken and it was just as good.
I served the steak with roasted kabocha squash and roasted beets sauteed with beet greens.
Tiny Urban Kitchen gives a great description of how to prepare the squash, which only takes about 20 minutes to roast in the oven. Pop it in the oven after you start caramelizing the onion for the beet greens, but before you start grilling the steak. And if it has to stay in the oven a few extra minutes because some other part of the dinner isn’t done, it’ll just caramelize a bit more and taste great.
You can roast the beets up to a day in advance and keep them covered in the fridge. Let them come to room temp before adding them to the greens.
For this photo, I cooked a top round, which can be dry and tough if not cooked properly. Marinating overnight helps tenderize the meat and retain moisture during cooking. Still, this cut is best when cooked medium rare – any longer and it won’t be fun to eat.
1 bunch of golden beets, greens included
Pinch of Kosher salt
1 – 2 teaspoons red wine vinegar
1. Preheat the oven to 375 degrees.
2. Trim the beet greens and reserve them. Trim the root ends so the bottoms of the beets are almost flat.
3. Wash the beets and place them in a baking dish with 1/8-inch of water.
4. Cover the dish tightly with foil and cook, 30 – 60 minutes, until the beets can be easily pierced with the tip of a sharp knife.
5. Allow the beets to cool slightly, then slice off the tough tops. Peel them and slice them into small wedges or cubes.
6. While the beets are still warm, place them in a bowl and sprinkle them with salt and red wine vinegar, tasting to determine how much vinegar appeals to you. Allow them to cool to room temperature, then cover and refrigerate until ready to use.
SAUTEED BEET GREENS
1 bunch beet greens
1/2 sweet onion
1 garlic clove
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1. Wash the beet greens well under cold running water, then allow to drain. Slice them 1/2-inch thick and set aside.
2. Slice the onion thinly and mince the garlic.
3. Heat the olive oil and butter over medium heat in a saucepan. Add the onions and cook until translucent, about 4 minutes.
4. Add the garlic, salt and pepper, and stir to combine. Reduce the heat to low, drizzle in about 2 tablespoons of water (or stock or white wine) and cover the pan. Cook over low heat about 10 more minutes, until everything is very soft. Check periodically to make sure nothing is sticking to the bottom of the pan. If it is, add more liquid by the tablespoonful.
5. Add the beet greens and another sprinkle of salt. Bring the heat back up to medium, cover the pan and cook 4 – 5 minutes.
6. Stir everything in the pan and continue to cook, covered, until the greens are wilted.
7. Add the sliced roasted beets and cook 2 minutes more. Serve immediately.
“SOY VAY” STEAK
2 pounds top round steak
1/2 cup tamari or wheat-free soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
1/2 yellow onion
2 garlic cloves
1 1/2 teaspoons coriander
1/2 teaspoon freshly ground black pepper
1. Slice the lemon in half and squeeze the juice into a medium bowl.
2. Finely chop the rind of one lemon half, and place this in the bowl.
3. Finely chop the onion and garlic. Add them and the remaining ingredients to the bowl. Stir to combine everything well.
4. Pour half this sauce into a large Ziploc bag. Add the steak to the bag and shake to coat thoroughly. Marinate in the refrigerator overnight. Cover the remaining sauce, refrigerate it, and reserve for dipping.
5. Bring the steak to room temperature for 20 – 30 minutes before cooking.
6. Heat a grill pan over medium heat. Take the steak from the bag, wiping it dry with paper towels. Discard the marinade.
7. Grill the steak for 4 minutes, then flip it and cook for 4 more minutes. Continue flipping every 2 minutes until the steak is cooked to your taste. For medium rare, it’ll be about 12 – 16 minutes total, or until the internal temperature is 125 – 130 degrees.
8. Allow the steak to rest on a cutting board, covered loosely with foil, for 10 minutes. Slice the steak about 1/3-inch thick strips and serve with the reserved dipping sauce.