A nice, fatty steak is one of my favorite dinners. I like just salt and pepper on my steaks, like in this recipe, or maybe a little horseradish. But lately, I’ve been digging this tasty marinade.
With just a few ingredients, most of which you have on hand, and a quick run in the blender and you have a marinade that is perfect for beef, but also great on chicken and pork. Double or triple a batch of this, store the extra in a lidded container in the fridge, and use as needed. It will last about 2 weeks.Safety note here, as I don’t want anyone to get food poisoning: Always discard the used marinade. Don’t recycle it once it’s touched raw meat.
To make the perfect steaks, marinate them for about 2 hours. You can do this for as little as 30 minutes, or up to overnight, but 2-3 hours is the sweet spot for me. Wipe off the excess marinade, and place the steaks on a hot grill or in a hot saute pan on the stove. Cook for a few minutes on each side, depending on the thickness of the steak (2 minutes on each side for a 1/2″ steak [rare], 6 minutes on the first side and 4 on the second for a 1″ steak [medium]). You can find more cooking times here. Once the meat is cooked, remove from the heat and set aside on a plate, covering with foil or a lid. Let it rest for 5-10 minutes, so all the juices will redistribute for the perfect steak.
Tom’s Kickass Steak Marinade
- 1/3 cup soy sauce (or tamari for gluten-free)
- 1/2 cup olive oil
- 1/3 cup lime juice (lemon or orange works well, too)
- 1/4 cup Worcestershire sauce
- 3 cloves garlic
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Sriracha (or your favorite hot sauce)
- dash cayenne pepper
|Add all ingredients to the blender or food processor, and blend for 20-30 seconds until well mixed.|
|Marinate meat for 30 minutes or up to overnight. Best to marinate for at least 2 hours.|
|Wipe off excess marinade and cook meat.|