Author: Recipe courtesy of Chef Craig Erickson of the Sea House Restaurant.
Prep Time: 15 minutes; marinate overnight
Number of Servings: 3 cups (enough for 4 large rib-eye steaks)
- 1⁄2 c. tamari (gluten-free soy sauce)
- 1⁄2 c. brown sugar
- 1⁄4 c. ginger — fresh, peeled, sliced thin
- 2 tbsp. sambal (garlic chili paste)
- 1⁄4 c. sesame oil
- 1 c. pineapple juice
- 1⁄2 c. water
Directions: Place all ingredients in a blender and process on high 1 minute. Pour into a baking dish and place steaks in the marinade, turning once after 4 hours, so the flavor is evenly distributed. Grill over medium-hot kiawe charcoal.