There is a restaurant that serves the BEST "Grilled Skirt Steak Salad". The marinade for the skirt steak is terrific--it's sweetness complements the acidic flavor of the accompanying salad perfectly.
The waiter is very nice, and has written down the ingredients (but no quantities). Of course, I could monkey around with it...
For expediency sake, I thought I would consult fellow CHs. Have you made a marinade with the following ingredients:
"Maple, Soy, Molasses, Ginger, Red Wine Vinegar"
If so, what quantities worked best?
The below must be for the vinaigrette, as these ingredients were listed separately from those above--VERY delicious too.
"White Balsamic Vinegar, Oregano, Basil, Mustard Powder, Garlic, Onion, Salt/Pepper, Olive Oil"