From Korean BBQ-inspired to classic steakhouse, we’ve got a grab-and-grill marinade for every night of the week.
Use any of these eight marinades to create a drool-worthy steak dinner using flank, sirloin, or any cut of meat you prefer. These savory marinade recipes use fresh and dried herbs with Paleo-approved liquids like coconut aminos, apple cider vinegar or lime juice for tangy, succulent flavor.
You can also experiment to create your own marinade, depending on what you have on hand. To create your own ultimate marinade, follow these three rules:
Love slow cooker recipes?
Click here to get your FREE copy of our delicious Slow-Cooker Recipes!
Use a complimentary acid. This can be in the form of organic orange juice, tomato paste, apple cider vinegar or coconut aminos. Not only does acid add flavor, but it also tenderizes the steak.
Use a fat. Fat locks in the juicy flavor which is especially important if you’re using a lean cut of steak. Come cooking time, the steak will be super moist and full of flavor. Extra virgin olive oil makes a great base for marinades because it has a mild flavor that pairs effortlessly with any spice.
Up the herbs. Use more seasonings than you typically would, to achieve the most flavorful steak. Since the marinade will be discarded upon cooking, you have to depend on the marinating process to flavor the meat, so use a heavy hand with herbs and spices.
Tips:
- Use fresh steak rather than frozen for best absorption of the marinade.
- Use the frozen marinated steak within three months.
- Thaw the steak for 24 hours in the refrigerator before you cook it.
- Whether you grill or pan-sear your steak, allow it to rest for 5 minutes before slicing to allow the juices to redistribute.
8 Freezable Steak Marinades
8 Freezable Steak Marinades
Jennafer Ashley- BPA-free freezer bag
Sesame Ginger:
- 2 T coconut aminos
- 1 T coconut sugar
- 1 T sesame oil
- 1/4 t sesame seeds
- 1/2 t ginger
- 1/2 t garlic
Peppercorn:
- 3 T extra virgin olive oil
- 2 T Balsamic vinegar
- 1 T coconut aminos
- 1/2 t chives
- 1 t peppercorns
- 1/4 t garlic
Chimichurri:
- 2 T extra virgin olive oil
- 2 T lime juice
- 2 T minced parsley
- 2 T minced cilantro
- 1/2 t minced garlic
- 1/2 t sea salt
Lemon Garlic:
- 2 T extra virgin olive oil
- 2 T lemon juice
- 1 t dried basil
- 1 t dried oregano
- ½ t minced garlic
- 1/4 t sea salt
- 2 thin slices of lemon (optional)
Cilantro Lime:
- 3 T orange juice
- 2 T extra virgin olive oil
- 1 T lime juice
- 1 T cilantro minced
- 1 t chili powder
- 1 t cumin
Spicy Pineapple:
- 3 T pineapple juice
- 2 T extra virgin olive oil
- 1 T tomato paste
- 1 t smoked paprika
- ¼ t garlic
- 1 T coconut aminos
- ¼ t chili flakes
Apple Cider Vinegar:
- 3 T extra virgin olive oil
- 2 T apple cider vinegar
- 1 t dried rosemary
- 2 sprigs fresh thyme
- 1 t cracked fennel
- ½ t sea salt
Turmeric:
- 3 T extra virgin olive oil
- 2 T lemon juice
- 1 t cumin
- ½ t cinnamon
- ½ t coriander
- ½ t turmeric
- 1 T mint, minced
- Combine the ingredients for your marinade of choice in a ziplock bag along with 4 ounces of steak.
- Seal the bag and use your hands to massage the marinade around steak. Freeze. Thaw 24 hours in the fridge before cooking.
- Preheat the grill or a pan over medium/high heat. Shake off excess marinade and place the steak on the cooking surface. Cook for 3-5 minutes on each side, depending on the thickness of your steak and your desired doneness.
Looking for a Paleo ingredient? Here’s what we recommend:
Apple Cider Vinegar (Bragg)
(You’ll Also Love: How to Make Juicy Skirt Steak with Chimichurri Sauce)
6 Core Exercises to Fix Bad Body Posture
Show Comments