Louise and Geoff

I marinade two Porterhouse steaks in the following:

Ingredients:

• 2½ tablespoons of soy sauce (the Kikkoman less salt variety)
• 2 tablespoons of red wine (anything will do)
• 1 clove of crushed garlic
• 1 teaspoon of grated ginger
• 1 tablespoon of brown sugar
• ½ tablespoon of pomegranate molasses (I think this flavour is swamped by the others but my better half reckons it tastes better with it)
• ½ tablespoon Teriyaki marinade/sauce

Method:

You could double those quantities if you really want your meat to have a good swim in it but I tend to squeeze it all into a small flat container. Alternatively seal it all in a plastic bag.

Prepare the night before for next day at lunch.

Hubby Geoff, who is the BBQ chef, says to use the marinade to baste the meat as you go to keep it from drying. He grills the steaks to somewhere between medium and well done. I think 'well done' would probably char the meat too much with the sugar in the marinade - so best to avoid that. He also wouldn't give me a cooking time as he says every BBQ is different!!