Awesome marinade

I’ve been working on a marinade for beef for a while.  I’ve finally got something I really like.  It’s soy and gluten free, low in sodium and really delicious.  The recipe will season two steaks but might stretch to three if the portions are smaller.  I can comfortably treat two rib steaks or three New York strip steaks with this recipe.  It would probably do steak for beef kabobs for a family of four.

Grate ½ a large bulb of elephant garlic using a fine grater.

Grate ¼ of a large yellow onion using a large grater.

Add ½ teaspoon of freshly cracked black pepper and two tablespoons each of Lee & Perrin Worcestershire Sauce, red wine vinegar, maple syrup and Organic Tailgate Rub by Morton and Bassett of San Francisco (garlic, rosemary, pepper, parsley, thyme and marjoram).

Mix all that together thoroughly.  Add two tablespoons of olive oil and mix.

Put the marinade and steaks in a gallon ziplock bag.  Press out the majority of air and seal the bag.  Massage the bag until the steaks are thoroughly covered with marinade.  Refrigerate for 12 to 24 hours.

Take the steaks out of the fridge and allow them to come to room temperature.  Take the steaks out of the bag and scrape off all the marinade bits and dry the steaks (I use paper towels).

I cook these in a cast iron skillet on medium heat in butter until rare to medium rare.  Cook yours per your preferred method and degree of doneness.


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