Spicy Garlic Steak and Roast Marinade
A little sweet and a little spicy, this is the perfect marinade!
Servings Prep Time
1large roast or several steaks 10minutes
Passive Time
12hours marinating
Servings Prep Time
1large roast or several steaks 10minutes
Passive Time
12hours marinating
Ingredients
  • 1/2 white onion, quartered
  • 1tsp lime juice
  • 1/3c Tamarinon-GMO, organic, reduced sodium – San J makes a great product
  • 1/3c cold pressed avocado oilI use Chosen Foods which has a high smoke point, olive oil does not
  • 1/4c Worcestershire
  • 1Tbsp peppercorns
  • 1tsp crushed red peppers, dried
  • 1/2tsp ground mustard
  • 1/2tsp ground ginger
Instructions
  1. Place all ingredients into a blender & puree.
  2. Place a tri-tip roast, top sirloin, or flank steak in a Ziploc bag, add sauce & marinate all day or overnight.
  3. 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.
  4. 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.