Gluten Free Steak Marinade
This AWESOME steak marinade is one of our all time highest pinned/viewed posts. The recipe was inspired on my trip to Buenos Aires….and if you know how much they know about steak……..then you understand this recipe HAS to be good!
We love grilling season! If you are looking for a fantastic, no-fail steak marinade, this one is for you.
Typically when preparing steaks in the past I have used dry rubs… but this marinade makes the steaks so juicy and flavorful! It’s hard to beat the classic combination of soy sauce and Worcestershire sauce when it comes to steak marinades. When you combine that with a splash of lemon juice (my secret ingredient), garlic powder, and several other dried herbs you will discover the best-ever marinade for all your favorite cuts of beef. It is so important to take a little time to give your meat some extra marinade love…..you won’t be sorry – it makes a huge difference.
This time around we cut the meat into kabob size chunks and cooked them to perfection! (Which isn’t hard when you have a marinade like this.)
A quick tip for marinades: Make the most of sealable plastic bags and use them to marinade your meat to minimize cleanup and provide easy opportunities to swish the ingredients around the food item so it gets an even coating on all sides.
Tip #2: Poke your meat with a fork before marinading to maximize the amount of flavor that penetrates into the meat.
Serve it with your favorite summer sides and enjoy …Bon Appetite our Friends and enjoy the season of grilling!
Ingredients
- 1-2 lbs of any cut of steak
- 1/3 cup coconut aminos or soy sauce if not gluten free
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoons garlic powder
- 3 tablespoons dried basil
- 1 1/2 tablespoons dried parsley flakes
- 1 teaspoon ground white pepper
Instructions
- Poke meat with a fork and place into a ziplock bag and add all ingredients to the bag
- Mix the meat and marinade together making sure that the marinade is evenly distributed
- Refrigerate for at least 1 hour, and up to 24 hours