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It’s time to rethink your marinade

Staff, America's Test Kitchen on

While it is common to soak meat in a marinade before throwing it on the grill, we wanted to try a different approach. Because wet meat simply steams on the grill, we suggest marinating the meat after grilling it to achieve a charred crust.

Simply season your steak with salt, pepper and sugar before searing. Once it comes off the grill, poking holes in the steak lets the bold, savory marinade penetrate into the meat. And serving more sauce for dipping on the side adds extra flavor.

Grilled Hoisin-Scallion Marinated Skirt Steak

Serves 4 to 6

1/2 cup soy sauce

1/4 cup hoisin sauce


2 scallions, sliced thin

2 tablespoons plus 2 teaspoons sugar

1 to 2 teaspoons chili-garlic sauce

1 teaspoon grated fresh ginger


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