I had a brief and idiotic spell there for a while at university when I almost went vegetarian. Don't tell my husband. He will be scandalized. Honey, if youre reading this, forgive me! I momentarily lost my head trying to please everyone.
But the memory of that juicy steak woke me out of my reverie, and I decided not to follow that path after all. It would only have been to please someone I was trying to impress, and wasn't worth impressing after all. I could have married into malnutrition and meatlessness for life. (Don't worry, I know all you vegans and vegetarians aren't horribly malnourished. What are you doing reading about steak? Get out of here!)
MEAT. It called me! I left that veggie man and took myself to the closest kitchen.
But...I had no idea how to handle the stuff, or get that juicy, tender quality I had once tasted in the back kitchen at Ripponlea Estate. How did they get that flavour?
I still don't know exactly how they got that steak so good. I figure it's probably a lot to do with a really great cut of meat, tenderizing and a the perfect chef.
But since finding out I'm super low in iron, I decided to get myself some awesome steak and get marinating. I found this wonderful recipe and got all excited over it. My husband is the king of meat, sauces and marinades, and I finally made something on his level in the savory department-I was pretty proud of myself and couldn't wait to share the recipe. It's now my go-to recipe when cooking up kebabs or beef steak. So. Delicious.
BEST EVER BEEF MARINADE (adapted from Allrecipes.com)
1/2 cup oil
1/4 cup plus 2 tbsp soy sauce
1/4 cup lemon juice
2 tbsp. Worcestershire sauce
2 tbsp french mustard (or Dijon if preferred)
1/2 tsp crushed garlic
salt and pepper to taste
Combine all ingredients in a medium bowl. Whisk until combined. Add the raw steaks and marinate for 24 to 48 hours (I only had time to let it sit for 4 hours and it was still awesome). Remove from the marinade and cook until desired doneness. Serve.
NOTES: This recipe serves 4. I also used some of the left over marinate to concoct a gravy, adding a little corn flour to thicken and some gravy powder. Combine and cook until thick, and use over your veggies. Yum!