Punchy Steak Marinade
Added by Mia | Wed 28 Jan 2009 @ 12:03
2 stalks rosemary;
bunch fresh thyme;
1 garlic clove;
handful of sweet cherry tomatoes;
2 small red dried chilies;
juice of 1 pretty juice lemon;
fresh ground pepper
Wine and cheese. Apples and cinnamon. Wes Anderson and Bill Murray. Combinations that win regardless of what you throw into the mix. It's the same with marinades. I never, ever, ever use a jarred marinade simply because fresh ones are so easy to make with basic ingredients you always have on hand. You can't go wrong with crushed tomatoes and garlic on a steak. This combination will tenderize the meat and add so much flavor it will knock your socks off. With those two as your basis, anything else you add is just icing ... a fab lid. You can go anywhere from there, depending on what you feel like and what you have on hand.
This is a simple marinade that builds upon the tomato and garlic base. The best thing to do is to quickly blitz the marinade together earlier (the night before, or in the morning) and then give your meat a chance to marinate for a good 3 hours. Cover it and set it in the fridge until 1 hour before you're ready to grill. Let it stand at room temp until you're ready to go!
Tip: Gently poke the meat with a fork all over before applying the marinade.
Blitz everything together well, even the woody rosemary and thyme stalks. Season with salt and pepper and allow to "meld" for half an hour. Marinate beef for 3 hours.
This recipe will marinate 2 good-sized steaks (250 grams each).