A good marinade can turn an everyday protein into a dinner you’ll eat again and again.
But it has to be balanced and flavorful to be good. That was my goal with this marinade.
It starts with Ava Jane’s Kitchen Avocado Oil. From there, it needed some seasonings. First, my favorite, Hot Roasted Garlic. This blend is like pepper flakes, but on steroids. It’s got some heat. But it also has a mellow, yet complex flavor. So it always goes first.
Then, some herby flavor. Nana’s Italian? That sounds good. In it goes. From there, I needed some acid, and since lime is my favorite, that always works well.
Now I have spicy and sour, but what about sweet? Yucatan Honey it is. The floral complexity of this honey is perfect with the Ava Jane’s Kitchen Avocado Oil, so that’s the natural choice. A clove of raw garlic for some pungent spiciness, and some soy sauce and Worcestershire for a punch of umami.
Now, marinate your favorite steak for a few hours or overnight. You can marinate it whole and grill or broil, or you can cube it and make skewers. I typically choose the latter because more surface area equals more caramelization, but that’s me. You do you.
Ingredients
- 1/2 cup Ava Jane's Kitchen Avocado Oil
- 1/4 cup soy sauce
- 1/4 cup lime juice 2-3 limes
- 2 tbsp Worcestershire
- 1 tbsp Ava Jane's Kitchen Yucatan Honey
- 2 cloves garlic minced
- 1 tbsp Ava Jane's Kitchen Nana's Italian Seasoning
- 1 tsp Ava Jane's Kitchen Hot Roasted Garlic spice blend
- 1 tsp fresh ground black pepper
- 1 1/2 lbs beef of your choice
Instructions
- Combine all the marinade ingredients in a large bowl and whisk well.
- Put the steaks in the bowl and cover or use a freezer bag that is sealed tight. Just make sure the beef is completely submerged in the marinade.
- Refrigerate for at least two hours, but up to over night.
- Remove the beef from the fridge 20 minutes before cooking.
- Cook the steaks either on the grill or in a hot cast iron skillet until done to your liking. Discard the leftover marinade.