Best Steak Marinade
So when I bought 14# of meat a few weeks ago, part of that was 2# of sirloin. I finally cracked into that this weekend, and Brian and I are going to have it for dinner after laying the kids down early for bed. Stay-at-home date night! It just so happens that tonight is a special day for us, too, as we started dating on the 18th of February a few (hee) years back, and we've made a point of doing something, from a little media-free cuddling to dinner out, on the 18th of every month we've been together.
On another note, I'm a little surprised at how long this 14# has lasted. I bought it shortly after the 15th in October, and we still have a whole cut-up chicken in the freezer, along with half a pound of bacon, 3/4 of a pound of sausage, and the 2# of steak, which I'm sure we won't finish tonight (and has a future destiny in a sandwich or stir-fry). The bacon was thick-cut and had a very high percentage of meat, much more than I'm used to, so half a pound with some homemade waffles made for a very satisfying breakfast yesterday. Usually when I make "regular" bacon, so much of it is fat that I either also make scrambled eggs or cook the whole pound (and end up with like half a cup of bacon grease!) in order to feel like we've had enough protein.
So dinner tonight will be marinated steak cooked in a cast iron skillet, baked potatoes, and steamed broccoli with some bread. We'll probably just have chocolate chips and red wine for dessert.
Brian came up with a steak marinade a few years ago that we love, and have used ever since. He looked online and in our pantry at the time, and cobbled together several different recipes to come up with this.
Best Steak Marinade
For 2# of steak
1/4 c. olive oil
1/4 c. canola oil
3 T red wine vinegar
2 T lemon juice
1 T yellow mustard (the kind you'd use on a hotdog, not powdered)
1/4 c. soy sauce (light or regular)
1 1/2 T Worcestershire sauce
1 1/2 tsp freshly ground black pepper
1/2 onion, very thinly sliced
Whisk together everything except the onion until combined. Stir in the onion. Place in a glass 8x8 or 9x9 baking pan, then add meat. Turn to coat, cover, and let sit in the fridge at least 6 hours, up to overnight. Turn once during marinating time. Remove from marinade, dry surfaces with a paper towel, and let sit at room temperature while you heat up your cooking method. Cook as desired (we've grilled, broiled, and done in a cast iron skillet with equal success).
If you have oddly-shaped cuts or just don't have the right size pan to make sure the marinade is covering or nearly covering the meat, you can also put meat and marinade in a ziploc bag, press out the air, and then let that sit on a plate (to catch any leaks) in the fridge.
On another note, I'm a little surprised at how long this 14# has lasted. I bought it shortly after the 15th in October, and we still have a whole cut-up chicken in the freezer, along with half a pound of bacon, 3/4 of a pound of sausage, and the 2# of steak, which I'm sure we won't finish tonight (and has a future destiny in a sandwich or stir-fry). The bacon was thick-cut and had a very high percentage of meat, much more than I'm used to, so half a pound with some homemade waffles made for a very satisfying breakfast yesterday. Usually when I make "regular" bacon, so much of it is fat that I either also make scrambled eggs or cook the whole pound (and end up with like half a cup of bacon grease!) in order to feel like we've had enough protein.
So dinner tonight will be marinated steak cooked in a cast iron skillet, baked potatoes, and steamed broccoli with some bread. We'll probably just have chocolate chips and red wine for dessert.
Brian came up with a steak marinade a few years ago that we love, and have used ever since. He looked online and in our pantry at the time, and cobbled together several different recipes to come up with this.
Best Steak Marinade
For 2# of steak
1/4 c. olive oil
1/4 c. canola oil
3 T red wine vinegar
2 T lemon juice
1 T yellow mustard (the kind you'd use on a hotdog, not powdered)
1/4 c. soy sauce (light or regular)
1 1/2 T Worcestershire sauce
1 1/2 tsp freshly ground black pepper
1/2 onion, very thinly sliced
Whisk together everything except the onion until combined. Stir in the onion. Place in a glass 8x8 or 9x9 baking pan, then add meat. Turn to coat, cover, and let sit in the fridge at least 6 hours, up to overnight. Turn once during marinating time. Remove from marinade, dry surfaces with a paper towel, and let sit at room temperature while you heat up your cooking method. Cook as desired (we've grilled, broiled, and done in a cast iron skillet with equal success).
If you have oddly-shaped cuts or just don't have the right size pan to make sure the marinade is covering or nearly covering the meat, you can also put meat and marinade in a ziploc bag, press out the air, and then let that sit on a plate (to catch any leaks) in the fridge.