It’s been a while since I’ve posted anything about my adventures and exploits in the kitchen. Mostly that’s because for the past month I’ve been focusing on food that I can get on the table quickly and easily as Nena and I juggle diapers, bottles, pacifiers and car seats. Oh, and did I mention Jackson?
But, I think I’ve stumbled upon a new "go to" marinade for steaks. It’s based loosely on one I read in one of Stephen Raichlen’s books (I’ve got three of them) and it was great on Saturday night.
Ginger-Soy Marinade for Steak
4 garlic cloves, roughly chopped
1 red onion, roughly chopped
1 2-inch piece of ginger, peeled and sliced
1/4 cup good-but-not-great olive oil
1/4 cup dark soy sauce
2 tablespoons red wine vinegar
1 teaspoon red chile flakes
Handful of parsley
Buzz it all up in a food processor and pour over the steak for at least two hours and up to six. I think that over-night is too long and eliminates any beef flavor.