To make the marinade, whisk together the
Soy Sauce (1/3 cup)
Honey (1 Tbsp)
Rice Vinegar (2 Tbsp)
Chinese Chili Paste (1 tsp)
Fresh Ginger (1 1/2 Tbsp)
Garlic (1 clove)
Toasted Sesame Oil (1/3 cup)
(plus 2 Tbsp).
For the steak: Place the
Skirt Steak (2 lb)
in a large, nonreactive shallow dish. Pour the marinade over the steak and toss to coat the meat completely. Cover with plastic wrap and refrigerate for at least 3 hours, and up to 10.
For the chicken breasts: Place the
Boneless, Skinless Chicken Breasts (2 lb)
in a non reactive dish or bowl. Pour the marinade over the breasts and toss gently to coat the meat completely. Cover with plastic wrap and refrigerate for 3 hours, and up to 10.
For the tuna steaks: Place the
Fresh Tuna Steak (2 lb)
in a nonreactive shallow dish. Pour the marinade over the steaks and cover with plastic wrap. Chill for 1 hour, flipping the steaks midway through.
When ready to grill steak, prepare a charcoal fire with one layer of coals or set a gas grill to medium-high heat. Cook the skirt steak for 3 minutes on each side.
Remove the steak from the grill and cover with foil for 10 minutes. Slice the meat diagonally and serve.
When ready to grill the chicken, prepare a charcoal fire on one side of the grill. Alternatively, turn your gas grill to medium heat, or heat a grill pan on the stovetop over medium heat. Grill chicken for 10 minutes on each side, or until cooked through and browned on the outside.
Remove the chicken from the grill and cover with foil for 10 minutes before serving.
When ready to grill the tuna, prepare a charcoal fire with one layer of coals or set a gas grill to high heat. Cook the steaks for exactly 3 minutes on each side. Be careful not to overcook the tuna. The center should appear raw when removed from the grill. Serve Immediately.
Serve your marinated meats, and enjoy!