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Grilled Skirt Steak with Asian BBQ Sauce

See how easy it is to make your own Asian-inspired BBQ sauce.

By allrecipes · From Open Recipes · 8 ingredients
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Grilled Skirt Steak with Asian BBQ Sauce

Why it works: Orange and clove are a kitchen classic. They rank in the top 6% of all ingredient pairs, and 1,987 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Grilled Skirt Steak with Asian BBQ Sauce

2 lbs
Prep5 min
Cook8 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Orange + clovetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,987 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + garlictop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  3. Vinegar + garlictop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Rice + garlictop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together4,358 recipes

    Shared aroma: linalool (floral, citrus).

  5. Orange + ricetop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together1,067 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the orange

How well each one fits the dish's main ingredients (sugar, rice, vinegar, sauce, fish sauce, clove, garlic):

  1. Limebetter flavor fit
  2. Mangobetter flavor fit
  3. Coconutbetter flavor fit
  4. Orangethe original

Fit is the average pairing score against sugar, rice, vinegar, sauce, fish sauce, clove, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).