Tender Wolf Steak
1.5 to 3 pounds of Tender Wolf Meat
21 oz. bottle of Rulkster's Secret Sauce
About 1/2 of a 750 ml. bottle of Brightsong Wine
In a large bowl or other container (I use a giant plastic bag, held in a bowl so it doesn't accidentally spill), combine the sauce and the wine (For lazy measuring, I just fill the empty sauce bottle with wine to measure it before throwing it into the container). Put the meat in the container, cover or seal tightly, and let it marinate overnight in your refrigerator.
When you're ready, take the steaks out of the refrigerator and get your grill or basic campfire good and hot. Then put on your meat, cooking it to your desired doneness. I personally prefer to ladle some of the extra marinade onto both sides of my meat, and let each side go for 1 minute to sear it in, then grill each side an extra 3-5 minutes depending on the thickness of the meat. I tend to like my steaks pretty rare though, so your mileage may vary. Remember that the marinade's had raw meat soaking in it though, so any marinade you don't ladle or brush back on the meat at the beginning of the grilling should be discarded.
Once the meat is done to your likeness, take it off the grill and stick it on a plate or in a shallow dish, cover it loosely with foil, and let it sit for a couple of minutes before serving!
A lot of times when I make these, I like to head on down to my local fungus vendor, buy some of his freshest stock, chop them up coarsely, sauté them in some of the remaining wine, and serve them over the steaks.
Tender Wolf Meat = Beef flank steak, the thinner the better.
Rulkster's Secret Sauce = Teriyaki sauce. I always use Soy Vay's Very Yeri Teriyaki sauce, and I love the flavor it gives the meat.
Brightsong Wine = Cabernet Sauvingnon. My preferred brand is Fetzer's Five Rivers, but go for whatever works for you. I prefer to go for a wine I'd actually drink rather than a 2 dollar cooking wine, on this and all recipes. You'll definitely notice the flavor difference if you use a good wine.