This marinade is a great way to tenderize chewier cuts of beef while you’re out skiing, snowshoeing, hiking, or taking part in the Audubon Society’s Christmas Bird Count.
Courtesy, wikipedia.org
Lemon-Mesquite Marinade
- 1/4 cup fresh lemon juice
- 1 teaspoon McCormick Grill Mates Mesquite Seasoning*
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon coarse salt (kosher or sea), or to taste
- 4 strips of lemon zest
- 4 cloves garlic, crushed with the side of a cleaver or minced
- 2 tablespoons dried oregano or 1/4 cup fresh oregano and 1/4 cup fresh chopped parsley
- 1/2 cup extra virgin olive oil
*You can sub out 1/2 teaspoon hot pepper flakes for the mesquite seasoning if you prefer.
I used about 1.5 pounds of bottom sirloin steak for this amount of marinade. Trim your meat of all fat and connective tissue. You can either leave the steak whole or cut it into kebab-sized chunks for better tenderizing. Whisk all your marinade ingredients together in a glass, ceramic, or stainless steel container, add the meat, cover, and refrigerate for at least 3 hours or overnight.
If you’re using chunks, skewer them after they’ve marinated and put them on a preheated grill until done to your taste. Serve with crusty bread or over rice.
Disclaimer: I’m vegetarian, so I’m relying on reports from family carnivores about how good this dish is. It looked yummy, at any rate. In fact, they ate it before I could snap a picture for this post!
