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Best Steak Marinade Ever!

best-steak-marinade-recipe-ever

I don’t know about you, but there’s something about the promise of warmer weather that whets my appetite (sorry if you’re not in Melbourne like me but I’m sure you can still relate). Even the slightest hint of sunshine has me chomping at the bit. And not just for any old food, but for a good old-fashioned BBQ. With all the trimmings. And while there’s nothing wrong with a plain steak and salad (after all, it still tastes better when cooked outdoors), it’s always great to come across new ways of creating flavor temptation for your meat. Fortunately for me, I have you guys to provide me with your fabulous recipe ideas when I get stuck for my own! Thanks to Brenda from Las Vegas for sharing her great steak marinade and grilled garlic zucchini recipes. Enjoy!

Teriyaki Steak Marinade

Serves 4

  • 1 1/4 to 1 1/2 inch thick grass-fed steak of your choice (at least one per person)
  • 1/2 cup pineapple juice (you can also use pear or apple)
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons molasses
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons freshly grated ginger
  • 1 teaspoon organic sea salt
  • 1 teaspoons ground black or white pepper
  • 1 teaspoon chili flakes
  • 2 tablespoons sesame oil (MUST be organic or you risk it being rancid) – almond oil is a good alternative if you can’t find sesame oil organically

If your steaks have a lot of fat on the edges trim most of it off to prevent flare-ups while cooking. Whisk the marinade ingredients together in a small bowl and pour into a large glass tray. Add your meat to the tray, coating all sides evenly as you go. Refrigerate (with a light cover; even a tea towel) for a minimum of 2 hours – up to 8 hours is ideal. You’ll need to turn the meat every hour or so in order to keep it evenly coated. Finally, remove meat from marinade and let stand at room temperature for 15-20 minutes before cooking. Cook on a medium-heated grill for 3-5 minutes each side, depending on how you’d like it done. Keep in mind that grass fed meat naturally looks more pink than conventional, even when fully cooked.

Tip: this recipe initially called for soy sauce. Being that I’m completely against the use of any soy products and don’t even consider soy to be a real food, I used my soy sauce substitute, which is molasses, balsamic, extra garlic, pepper and salt, plus some chilli. All organic of course!

Garlic Zucchini

  • 4 tablespoons coconut oil
  • 2 1/2 teaspoons minced garlic
  • 4 medium-large zucchinis
  • 1 3/4 teaspoons organic sea salt
  • 1/4 teaspoon ground pepper
  • Food processor (although you can get buy without it)

Using a large flat fry pan, melt the coconut oil and spread around evenly. Turn the pan off for now. Mince the garlic cloves (if you’re using whole garlic) and add to the oil, then cut the ends of the zucchini and trim any blemishes. Slice each vegetable long-ways down the middle, and then cut half again down the middle. Cut each strip in half once more, this time across. Use the widest blade on the food processor and add into pan as you go. If you don’t have a good processor, you’ll simply need to take a little extra time to fine chop the zucchini. Once this is done, turn the pan on to a medium-high heat, add your salt and pepper, and carefully stir every 30 seconds or so, for up to 10 minutes total. It’s normal for steam to rise from the pan as you cook. The zucchini is done when it has softened and looks wilted but is still form. Add more salt and pepper to taste, and turn pan off when done so it won’t continue to steam. It’s best to start cooking the zucchini once your meat has hit the grill, or you risk overcooked mush!

Tip: You can use this recipe with squash, capsicum, or even finely-sliced pumpkin or sweet potato.

Serve outdoors with a fresh green salad, salt and pepper on the table, and (of course) a good red wine. And hey – if it’s not quite summertime your way don’t let that stop you. Who knows, you might bring on a much-desired weather change!

Remember –

Life is Now. Press Play! 

Kat x

PS.

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