Grilling season might have already peaked this year, but the secret weapon of marinades is actually right on time. To add a little fall inspiration to your meat, try adding apples into the mix. According to Takashi Inoue of Takashi in the West Village, an “apple’s acidity [actually] helps meat absorb the marinade.” So if you, like Takashi, enjoy using some of the tougher cuts, you can use an apple-based marinade to soften the meat.
One of the specialties of Takashi is utilizing every beef cut imaginable. Inoue starts with particularly good meat from local purveyors like Dickson’s Farmstand Meats and cooks in yakiniku style, a Japanese-based version of Korean barbecue that Inoue learned from his grandmother growing up in Osaka.
To learn how to make Inoue’s marinade, watch the video above or follow the full recipe below. He uses short rib but encourages using almost any beef cut with this recipe.
Takashi’s Easy Apple Marinade Sauce
1 cup soy sauce
2 tablespoons sake or white wine
8 oz. orange marmalade
1 apple, cored and quartered
1 oz .grated garlic
1/4 cup sesame oil
1 tablespoon black pepper
1 tablespoon red chilli powder
3 tablespoon crushed sesame seeds
1 tablespoon light brown sugar
1 lb boneless short rib (Kalbi) thinly-sliced, about a quarter to half-inch thick
1 tablespoon vegetable oil
Blend all ingredients except the beef and the vegetable oil in a food processor until well combined. Pour marinade into large stainless steel bowl. Add the thinly sliced meat to the bowl and massage gently for about 10 minutes, ensuring meat is coated evenly. Heat vegetable oil in a grill pan on medium-high heat. Add beef pieces in batches, grilling until caramelized, about 1 minute each side. Serve with rice.