I picked up a couple of really nice looking steaks at the butcher, then considered what, exactly to do with them.
Grilling was a no brainer; the weather was perfect and Rich had spent the day chilling, so, no issues with sending him out onto the deck in the early evening sun.
But… the steak. What to do?
I have a perfectly lovely marinade that we enjoy on steaks, chops, most anything, but…
I was in the mood for a little something different, and so went searching around the interwebs.
What I found looked good, but, in my experience, any soy sauce based marinade comes out, again, to me, too soy tasting; so I started swapping things around, and came up with this, my new favorite, which will be sampled this summer on steaks and chops and chicken and salmon and who knows what else; because it really is just that good!
•1/2 cup balsamic vinegar
•1/4 cup Worcestershire sauce
•2 tbsp honey
•2 tbsp avocado oil
•1 tbsp Sherry Peppers Sauce*
•1 tbsp crushed roasted garlic
•2 tsp black pepper
•1/2 tsp crushed red pepper
•1 tsp lower sodium Tamari
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp onion powder
•1 tsp Seasoned Salt
•1 tsp Aleppo pepper
•1/2 tsp liquid smoke – I used Mesquite
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Place all of the marinade ingredients in a gallon sized zipper bag, seal, and toss until well and truly mixed.
Add your steaks – or chops, or whatever, reseal the bag, flip a couple of times to coat both sides well, then stash in a fridge on a rimmed plate (to catch any drippage) for a couple of hours or, always more better, overnight, flipping the bag whenver you think to.
About an hour before grilling, remove from the marinade (discard the marinade) and allow to come to room temperature.
Grill as you will.
Lovely, with a nice salad and a better Canadian Cab Sav.
there’s veal chops in the freezer, or, I could swing by the fishmonger for some salmon…