Spicy Soy-Maple Steak

• 1 cup soy sauce
• 1 cup maple syrup (I like grade B)
• 6 dried Tien Tsin chili peppers, crumbled (seeds and all)
• 1 tablespoon ginger, grated
• 5 cloves garlic, minced
• 1/4 cup pear juice (or nectar)
• 2 tablespoons sesame oil
• 2.5 pounds Denver Steak
• thinly sliced scallions (green parts, use the white parts in the marinade if you like)
• roughtly chopped cilantro
• rice, for serving

1. Watch how easy this is....ready? Combine the first seven in a bowl. Feel free to include the white parts of the scallions that you won't use as a garnish. Separate out a little of the marinade to use as a sauce. Add the steak and refrigerate for at least an hour.
2. Now everyone's grill is different, but the key here is high and fast. This is not a pork spare rib where you want to do it low and slow. This is the boneless short rib that comes in small thin pieces. I would be hesitant to do more than 3 minutes per side but it will depend on how thick the pieces are.
3. Strain the reserved marinade (if you must, I didn't) to remove the pepper seeds and garlic bits and boil for a few minutes to make a lovely dipping sauce.
4. Serve over steamed rice and shower with scallions and cilantro. See, how easy was that? Perfect for a hectic weeknight!

soy sauce, maple syrup, chili peppers, ginger, garlic, pear juice, sesame oil, scallions, roughtly, rice

Taken from food52.com/recipes/16800-spicy-soy-maple-steak (may not work)