Spicy Garlic Steak and Roast Marinade
I am a carnivore at heart. There’s nothing better on a summer evening than a good steak on the grill, but this marinade takes it to another level. I seem to have passed that genetic trait on to my youngest as well, and she loves this. You can really do this with any cut of beef, I’ve just found it works particularly well with tri-tip, flank, and top sirloin, and it’s awesome for kabobs! (Grass fed and finished is the best!) Grilled, sliced and chilled leftovers are perfect on my Black & Bleu Salad with Blackberry Vinaigrette (coming soon!).
Just a few notes…
For the love of cheese, never – and I do mean nevverrrrr – use a fork or anything else that will pierce the meat while it’s cooking or immediately afterward – don’t even cut it open to check how done it is. Don’t use a thermometer – learn how to determine it’s doneness by touch (is doneness a word???). Piercing any meat or poultry will cause all the juices to run and leave you with a dry piece of meat. Invariably I’ll get an email or review disparaging this recipe because of this unnecessary tragedy, and seriously, I don’t need that. Tongs, People! Invest in some tongs!!!
A bonus idea is to toss the entire bag with meat and marinade into the freezer as soon as it’s combined. Then when you realize you have nothing left to feed your family except for the assorted ½ of a granola bar, some moldy cheese, and a can of pears from 1997, you can pull this out and be the queen you are!
The meat will marinate as it defrosts. I’ve done this many times when I’ve gone camping. Not only was it less work to make dinner at a campsite, but it kept the rest of the food cold in the ice chest like it was an extra block of ice. I’ve done the same with the Grilled Chicken and it goes over so well every single time!
| Prep Time | 10 minutes |
| Passive Time | 12 hours marinating |
| Servings |
large roast or several steaks
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- 1/2 white onion, quartered
- 1 tsp lime juice
- 1/3 c Tamari non-GMO, organic, reduced sodium - San J makes a great product
- 1/3 c cold pressed avocado oil I use Chosen Foods which has a high smoke point, olive oil does not
- 1/4 c Worcestershire
- 1 Tbsp peppercorns
- 1 tsp crushed red peppers, dried
- 1/2 tsp ground mustard
- 1/2 tsp ground ginger
Ingredients
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- Place all ingredients into a blender & puree.
- Place a tri-tip roast, top sirloin, or flank steak in a Ziploc bag, add sauce & marinate all day or overnight.
- Grilling tri-tip and sirloin is best. Observe to make sure the marinade does not burn and char the outside. NEVER use anything that will pierce meat while it's cooking or for a few minutes after or it will be dry. Use tongs to flip and remove only. To broil a flank steak, remove excess liquid, place on a broiler pan and broil 4-5 minutes per side for medium rare. Remove from oven and let sit at least 5 minutes before cutting. To serve, slice ½’ thick across the grain.
- Allow the meat to rest on a platter for 5 minutes before piercing or cutting to make sure the juices do not run out of the meat, leaving you with a dry steak or roast. Cover with another plate or bowl to keep warm until you're ready to cut and serve.