Go To Steak Marinade
I didn’t eat meat, for a long time.
And then I got pregnant and that all changed. First of all my mercury was on the high side because I ate so much fish. Second, it sounded good to me And third, I decided I never wanted my child to hear me say “I don’t eat that” so they would grow up with a healthy relationship to food. We live in a house where we eat/try everything and as a result I now enjoy a steak or hamburger from time to time and simultaneously my son will the the broccoli before anything else on his plate. This marinade is a combo of things I have tried over time and I feel like it really gives a lot of flavor! I use Coconut Aminos instead of soy sauce so it’s gluten and soy free. There is a secret to it - keep reading for the details.
Method:
place everything but the steak in a sealable bag. I love Stasher Bags because they’re reusable and perfect for marinating as they seal well.
whisk it all together, add a few grinds of pepper and place steak in the bag.
seal it well and slosh/mix it around for a minute or two. These bags are great for this because you can do it safely with out spilling. Make sure to get all of the air out before you seal it so it’s easier to move around.
marinate for at least 30 minutes or up to 2 days in the fridge. Bring out 30 minutes before cooking to come to room temperature
we love cooking steaks on cast iron grill pans.
cook your steak to your liking. Our go to method is 2-3 minutes on each side to sear it well and then place in the oven until it’s cooked to your preferred temperature. Using a cast iron grill press is a good way to get an extra good sear.
let it stand for about 10 minutes and cut against the grain to serve.
Ingredients:
1-1.5lbs steak cut of your choice. During the week we like flank or hanger because they cook fast/easy
2 kiwis (the secret ingredient!) peeled and cubed
1/3 cup coconut aminos
3 tbsp rice vinegar
1.5 inch piece fresh ginger peeled and finely grated - about 2 tsp
3 garlic cloves finely grated or chopped
1.5 tsp ground corriander
1.5 tsp ground cumin
fresh cracked pepper
We love serving this with roasted veggies, sweat potatoes, and chimichurri (recipe coming to the blog soon!). Get your sweet potatoes in the oven, followed by the veggies roasting and then get your steak going. It will all come out in perfect timing. I make chimichurri and freeze it into small containers so I have it on hand for future days!
I hope you enjoy this as much as we do! The acids in the kiwi help break down the proteins in the steak so it becomes so tender and sears perfectly. If you make this be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley