Beef Marinade: Guaranteed Deliciousness
The perfect beef marinade can really change your dinner game. With our busy and stressful schedules, the last thing we need to add on our plates – pun intended =P – is to worry about “what’s for dinner?” This beef marinade requires little prep, cooks in 10 minutes, pairs wonderfully with practically anything, and provides guaranteed deliciousness.
What you’ll need for this Beef Marinade
This beef marinade requires few ingredients. Most of these are staple items and should already be either in your fridge or your pantry. It requires fresh cilantro, green onions, limes, garlic, sesame seeds, brown sugar, olive oil, low-sodium soy sauce, and sesame oil. If you’re wanting more of a kick, adding a couple of red chilis should do the trick. You can also adjust the herbs depending on preference or availability. I personally like a lot of garlic so I add quite a bit. At the end of the day, it’s really about you.
Oh, and of course the beef! You can pick any cut you like. I personally love skirt steak for this marinade. It absorbs the beef marinade well and really soaks in the flavours. You can even use it for chicken, lamb, or any meat of your choice.
Throw it all in and Let it Marry-Nade Overnight
All the prep you really need is chopping up the green onions, cutting open your limes and smashing up the garlic. Once everything is ready, throw all your ingredients in a bowl. A Ziploc bag will also do. Store it in your fridge and let the beef marinade for at least 6 hours – preferably overnight. This prep is quick, and you’ll have dinner ready the following day without any fuss.
Once you remove the meat from the marinade, pat the beef with a paper towel to get rid of any excess marinade. You can then discard the rest of the marinade. The darkened colour of the meat definitely signals that it has absorbed all that beef marinade goodness.
Using a regular non-stick pan, add a couple of tablespoons of olive oil. Depending on preference, cook your steak accordingly. For a medium-done finish, cook each side for 3-4 minutes. If you prefer, you can also use a grill if available.
Time to Eat!
With only 2 people in our house, we ended up having the marinated skirt steak for two meals. First, I paired it with a simple arugula and tomato salad.
While the second dish was prepared with rice and a mushroom and eggplant medley, with some fresh tomatoes and sunflower sprouts. You can literally pair it with anything – quinoa, brown rice, a vegetable medley, topped with an egg, potatoes, or pasta.
This recipe has been one of my solid go-tos and it has always delivered guaranteed deliciousness. Give it a shot and hopefully it’ll become a staple for you as well.
|Prep Time||5 minutes|
|Cook Time||10-15 minutes|
|Passive Time||6-8 hours|
- 1/2 cup low-sodium soy sauce (or regular soy sauce if you prefer- add a little bit less than 1/2 cup since it's saltier)
- 1/4 cup olive oil
- 1/2 tbsp. sesame oil
- bunch cilantro
- 3 stalks green onions
- 2-3 limes
- 4-8 cloves garlic (or as much as you want)
- 1/2 tsp. sesame seeds
- 1 tbsp. brown sugar
- 1-2 lbs. skirt steak (or any preferred cut)
- 2-3 tbsp. olive oil (for cooking)
- Loosely chop green onions and cilantro. Smash and peel garlic. Add to the marinading bowl.
- Wet ingredients: add 1/4 cup olive oil, 1/2 cup soy sauce, 1/2 tbsp. sesame oil to the marinading bowl. Squeeze 2-3 limes.
- Dry ingredients: add 1 tbsp. brown sugar and 1/2 tsp. sesame seeds.
- Cut the skirt steak (with the grain) into single portioned pieces. Add beef/meat into the mixture and combine well. Place in the fridge and let all the flavours marry together for at least 6 hours. Preferrably overnight.
- Remove beef/meat from the marinade and pat dry with a paper towel. Discard the rest of the leftover marinade.
- Add 2-3 tbsp. of olive oil to a pan. On med-high heat, cook the skirt steak for 3 minutes on each side for medium doneness. Cook 1-2 steaks at a time. Do not overcrowd the pan.
- Once steaks are done, let the meat rest for about 5-10 minutes. Cut your steak against the grain, slicing on a bias.
- Serve with preferred sides: rice, quinoa, salad, roasted vegetables, bread. ENJOY!