The most well-liked sweet sweets in all of Argentina, these delectable empanadas are without a doubt.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 32 |
| Yield: | 1 quart |
Ingredients
- ⅓ cup cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ⅔ cup white sugar
- 3 cups pineapple juice
- 7 fluid ounces soy sauce
Instructions
- Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
- Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.
- Marinate steaks in zip-top storage bags and refrigerate for 4 to 12 hours, flipping steaks halfway through (can be marinated for as long as 2 to 3 days). Skirt or rib-eye steaks are preferred. Dispose of used marinade once ready to grill steaks.
Reviews
Great flavor! Used Worcestershire sauce as I did not have soy sauce, and even that I did not use 7 ounces, maybe ½.