MMMM Steak. I fucking love steak.
But I’m no millionaire. I can’t be eating steak every night…
OR CAN I?
(Okay, no probably not. But, only because I’d probably die of some cholesterol associated issues.)
There are some steaks out there, that may not be as flashy as your NY strips or ribeyes, but that can be just as delicious. They just need an extra little love…. Love by way of marinade…
That’s right. You too can eat steak every night without breaking the bank! With a little soak in a marinade these cheap meats can be some of the tastiest of all. Think of a marinade as a steak fairy godmother.
Some of the Cinderella (pre-fairy godmother) cuts of meat are:
– Flank Steak
– Skirt Steak
– Top Round Steak (London Broil)
– Any Chuck (anything from the shoulder)
– Tri-Tip
These cuts of meat are just waiting for their happily ever after…and we can give it to them with just a few simple ingredients!
This is my favorite, most simple marinade. And the best part is, it’s easy to tweak depending on your flavor profiles/needs. This recipe has an Asian influence, but it translates so nicely into the meat, it can go with just about anything.
It is made up of just a few simple ingredients:
– 1/2 cup of soy sauce
– 1/4 cup of Worcestershire
– 1/4 cup of brown sugar
– 2 tablespoons of ginger
– 4 cloves of smashed garlic
– 1 teaspoon of lemon juice*
That’s it! Nice and easy!
You’ve got your salty and savory with the soy and worcestershire. Your sweetness from the sugar (the sugar also creates a nice crust once the steak is placed in the hot pan or grill) and ginger. And of course, GARLIC!
*Vic Trick: The lemon juice is essential in this recipe. While it does not provide much of an effect on the flavor, the acidity of the lemons helps break down the muscle fibers of the meat. This naturally tenderizes it and makes it OH SO DELICIOUS!
Throw the ingredients in with your meat in a large freezer bag and mix it all up. Ideally, you want the meat to marinate for about 8-12 hours. Anything longer than an hour or so will make a difference, but the longer, the better. Just remember: Take the bag out of the fridge to get to room temperature before you cook it.
So get out there and buy those cuts you’re not familiar with! Your mouth (and wallet) will thank you!
Happy Eating!
