A great marinade for tenderizing tougher cuts of steak. And the garlic cilantro compound butter helps to give it an extra boost of flavour.
Fall may be lurking near by and I may be posting pumpkin recipes already, but I am not ready to say goodbye to grilling season. No way, no how! As long as the weather is decent and my grill isn’t covered with snow, I will be slapping some meats and some veggies on there as often as possible. Likely well into late October, and possibly even into November if we get some late warm days.
This recipe is my go-to for tougher cuts of meat. We are part of a meat CSA (all grass-fed and pasture-raised) and every month we get a mish-mash of what the farm has to offer. You never know what you’re going to get – lamb, beef, chicken and even goat. It’s so fun and I tell my husband it’s like Christmas every month. Leave it to this diehard carnivore to liken rifling through a large bag of frozen meat to a Christmas stocking. We get some gorgeous quality cuts like t-bones and porterhouse, and all you need for those is a little salt and pepper, nothing more. And then sometimes we get lesser cuts. It can take some creativity to figure out what to do with it all.
The trick to getting inexpensive cuts to taste as good as the quality cuts is to sock it with a strong marinade, poke it all over to tenderize it, and cut it thinly against the grain after cooking. And throwing some flavoured butter on there doesn’t hurt either! This is one of my semi-monthly recipes for A Sweet Life Diabetes Magazine so please head on over to check it out.
Serves 4-6 (depending on how much steak you make). For 4 servings with 1 1/2 lbs of steak, here are the nutritional counts:
428 Calories; 30g Fat (64.6% calories from fat); 33g Protein; 4g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 1036mg Sodium