Steaks on the Grill....AHHH!
2-3 parts Kikkoman teriyaki sauce
.5 -1 part - Red wine (merlot, cabsav, pinot noir, etc.)
Heaping spoonful or two of minced garlic
Spoon or two of Pastene's hot crushed red peppers
This Pinault favorite has all the makings of a Portagee/Frenchee steak tip indulgence. You only need to marinate the tips for a few hours. I wouldn't recommend doing it overnight it will get too salty. Bon appetite.
Side note: If you are grilling outside in the winter....."shut the door, the heat is getting out!"- Pauly P
