🍅🍋🌶 Blood Mary mix may say “brunch” … but this marinade will give a zesty boost to your grass-fed steak!
Since grass-fed beef tends to be leaner than conventionally raised meat, using a marinade is a great option.
Makes 4 servings.
Ingredients:
2 cups (480 ml) tomato juice
Juice of 1 lemon
4 cloves garlic, minced
2 Tbsp prepared horseradish
2 tsp Worcestershire sauce
¼ to ½ tsp Tabasco sauce
4-5 “grinds” of black pepper
1 lb (450 g) grass-fed skirt or flank steak
Directions:
Whisk together the tomato juice, lemon, garlic, horseradish, Worcestershire and tabasco sauces, and pepper in a glass baking dish.
Add the steak, flipping it over to make sure it’s fully coated. Cover the dish and place it in the refrigerator to marinate for 2-12 hours.
To grill, remove the steak from the refrigerator about 20 to 30 minutes before cooking time, and pour off the marinade. Discard the liquid and pat down the steak to remove the remaining marinade.
Preheat your grill, and when it’s very hot, add the steak and cook for 3-4 minutes per side (this will give you a medium-rare steak). Remove from the heat and let rest for 5 minutes before cutting it against the grain into very thin slices.
Serve and enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by JESUSGONZ_ from pixabay