2013 – Gluten Free Living
We had this tasty marinade on our T-Bone steaks the other night. While I certainly would not boast that this marinade is the “BEST Steak Marinade in Existence” it is quite good and certainly worth a try–especially if you’re gluten intolerant or have allergies to some of the marinades from a bottle.
I only had time to soak our steaks in the marinade for an hour and a half which was just about right. The steak still had plenty of the marinade flavor after grilling but it was not overpowering. Any longer and it might have been. I substituted Tamari gluten free reduced sodium soy sauce for the soy sauce in the recipe and I’m glad I did. Regular soy sauce probably would have been too strong. I would suggest eliminating the garlic powder and dried minced garlic next time and use a tablespoon of fresh minced garlic to replace both. If you have fresh herbs consider using them instead of dried.
We liked this flavorful marinade and its ingredients permeated the steak quite well. We did not wipe the steaks off before we grilled them but we did shake off the excess and a lot of the excess dripped off into the grill as well. With the exception of adding salt and pepper we felt the steaks needed no other accompaniment. We didn’t add ketchup, barbecue sauce, A-1 or other steak sauces or anything else.
If you’re looking for something out of the ordinary and a different way to prepare steaks or pork tenderloin this is a great option. I would be careful not to over-marinate the meat though. Try it for a couple of hours and if you like the flavors you can add more marinating time on future batches.
Here’s a look at one of our grilled T-Bone Steaks after it’s been soaked in this tasty Gluten Free Steak Marinade.
Here’s a picture of Gluten Free Steak Marinade.
I only had time to soak the steaks about 1 and a half hours before grilling.
Here’s a picture of the steaks on the grill. It was raining outside so we elected to grill the steaks inside.
Here’s a close up picture of the steak on the grill.
Here are the steaks cooked and on a platter ready to serve.
Here’s a picture of the steak on our plate. This was yummy. I added salt and pepper and that’s all the flavoring we needed. We didn’t need any extra steak sauce, ketchup, bbq sauce or anything else.
Here’s what I did.
These are the ingredients you will need for this recipe. I followed the recipe pretty closely except to use lemon juice instead of fresh lemon juice and I used a gluten free reduced sodium soy sauce which helped reduce the saltiness and harsh soy sauce taste, I think.
Measure out soy sauce and place in blender. I used Tamari which is gluten free sodium reduced soy sauce. It’s healthier than regular soy sauce.
Measure out olive oil. Place in blender.
Measure out lemon juice and add to blender.
Measure out Worcestershire sauce and add to blender.
I measured out a scant tablespoon and a half of garlic powder. Next time I will use a tablespoon of minced fresh garlic and eliminate this entirely.
Measure out parsley and add to blender. If you have fresh herbs measure out a quarter cup of fresh parsley instead!
Measure out basil and add to blender. If you have fresh basil measure out about 1/2 cup of chopped fresh basil instead.
Measure out white pepper and add to blender.
Measure out dried minced garlic. Since there was so much garlic in the recipe I used scant amounts of the dried minced garlic too. Next time I make this I will eliminate this and just use the 1 tbsp. fresh garlic already added to blender. I prefer using fresh herbs when possible.
Measure out hot sauce and add to blender.
Here’s what the ingredients looked like in the blender before blending.
Here’s the sauce after I’ve blended it about 30 seconds.
Now I’m pouring the sauce into a bowl.
Here’s the sauce. Because I put it through the blender the ingredients are well mixed. The oil is infused with the other ingredients and doesn’t separate as easily as if I just whisked the ingredients together. The blender also cuts up the herbs somewhat so their flavors blend throughout and permeate the marinade.
Here are the 3 T-Bone steaks I was going to cook.
Here I’ve placed the steak into the marinade and turned the steak over to coat both sides.
Here’s another look.
That bowl was too small so I transferred the steaks to a larger bowl.
Now I’ve added the rest of the marinade.
I’ve coated the steaks really well with the marinade. I covered with a lid and placed in the refrigerator. About every 30 minutes I shook the container and turned it upside down to coat the steaks again.
Here my husband is spraying the grill with cooking spray so the steaks don’t stick on the grill. Be careful not to hold the can too close to high heat or the aerosol can can explode.
We’ve placed the first steak on the grill. We shook off the extra marinade and discarded it.
The second steak is added to the grill.
The third steak is added to the grill.
We covered the grill with its glass lid to keep the heat in and cook the steaks.
After cooking for about 10 minutes we turned the steaks over.
Here’s a close up o the steak on the grill.
We continued cooking until the steaks were to our desired doneness.
Here John is checking the meat do determine how rare it is.
Here’s another look.
We continued to cook the steaks because they were still rare inside. The best place to check for doneness is next to the bone. The steaks were really pink there – very rare.
Here’s another look at the steak when we were checking it.
Here the steaks are served on a platter.
Here’s another look.
We served this steak only with salt and pepper. It didn’t need any additional sauce. The marinade did it’s work and flavored the steaks wonderfully.
Here’s one for you to taste! Pull up a chair and enjoy.
Here’s the recipe.
GLUTEN FREE STEAK MARINADE
(Recipe adapted from Kookie’s “Best Steak Marinade in Existence”, allrecipes.com)
1/3 cup Tamari gluten free reduced sodium soy sauce
½ cup extra virgin olive oil
1/3 cup lemon juice
¼ cup Worcestershire sauce
1 ½ tbsp. garlic powder (next time I will substitute 1 tbsp. minced garlic from a jar)
3 tbsp. dried basil
1 ½ tbsp. dried parsley flakes
1 tsp. ground white pepper
1 tsp. dried minced garlic (next time I will eliminate this)
¼ tsp. hot pepper sauce
Place all the ingredients in a blender. Blend on high speed 30 seconds until thoroughly mixed. Pour marinade over meat. Cover and refrigerate for a couple of hours. Remove meat from marinade. Shake off excess. Grill meat as desired. Great marinade for steak, chicken, pork or fish.
NOTE: While you don’t have to blend the ingredients in a blender it does infuse the oil with the other ingredients of the marinade and since it chops up the herbs, more of the herb flavors better permeate the sauce. Using regular soy sauce may make this recipe too strong. I really feel using the Tamari sauce made a huge difference.
This picture shows the inside of the steak so you can see how the meat is cooked.
Here’s one more look. We cooked ours about medium to medium rare.
Here’s my serving.
Here’s a close up look at the steak. We thought the marinade was great although some may think it too strong for them.
Here’s your serving!
You may also like these recipes:
- Spicy Asian Marinated Flank Steak and Part 19 (lisamichele.wordpress.com)
- Marinated Skirt Steak (lmcurley.wordpress.com)
- Gluten free goodness – Honey, soy & sesame turkey with sautéed kale (theartoflivinginstyle.wordpress.com)