Simple Steak Marinade

Makes enough to 6-8ea steaks. Remember, the steaks should be coated, not drenched.

1/2 cup Olive oil

1/3 cup Soy sauce: I like to use Gluten FreeTamari

1/4 cup Lemon Juice

1/4 cup Worcestershire - could be omitted or replaced with more soy

1 Tbls Dijon mustard

1 Tbls Garlic, minced

2-4 ea Sprigs Italian Flatleaf parsley, finely chopped. Stems and all.

1 tsp Freshly Ground black pepper

1/2 small Yellow onion, chopped fine

1 tsp Smoked Paprika

Mix all the ingredients and allow for an hour to extract all flavors.

Place the steaks in a shallow pan and spread the marinade over them. Flip the steaks and do the same thing again. Cover and keep in the refrigerator for 4 hours.

Cooking tip:

When cooking the steak in a pan, getting a good sear on a wet steak directly out of the marinade is difficult. If there is too much marinade in the pan, the steaks will boil in the marinade, no matter how hot the pan is.

Pat them dry with a paper towel, season with salt and pepper, and then sear in a hot pan with olive oil, ghee, tallow, or avocado oil.

The choice of grease to cook the steak matters, depending on the thickness of the steak and the temperature you want it to be when ready. If you want it rare and shorter cooking time, you can use olive oil (remember, olive oil can be bitter or peppery and this would transfer to the meat, or the product you are cooking.

I use ghee, or clarified butter, just a nice coating on the bottom of the pan, too much and it will just boil your meat. Not enough grease and it will not cook properly and charr the steak in a bad way.

When you grill the meat, make sure the grill have been heated and clened properly, and oiled in, to prevent sticking.