I love a good marinade, especially as I’m starting to get that spring and summer itch. While we’re definitely many days from those warmer weather, every chance I get I like to throw something like this together and make dinner just a little bit easier on me…by making my hubby do the cooking at the grill.
And while it’s a great, Asian-inspired (but soy free) marinade for the grill, I’ve also used this with cubed London Broil under the broiler. Veggies are pretty tasty when given a few hours in this marinade, too. Chicken would be a great option, and it could also be a stir-fry sauce if you’d like.
Side note: tamari or soy sauce is a much stronger flavor than coconut aminos, but the aminos really allow the flavor of your meat to shine.
Soy-free Asian Marinade
Makes: enough for meat and veggies for 4
- 3.5 T Extra Virgin Olive Oil
- 5 T Raw Coconut Aminos (or 3.5 T. tamari or wheat-free soy sauce, if you’re okay with soy)
- 1 t sea salt
- 1 t ground black pepper
- red pepper flakes to taste
- 2 cloves garlic finely minced
- 1 t ground ginger
- 2 lbs round steak or steak tips cut into 1″ squares (works well with tri tip steaks or flank steak also, though keep them whole)
- lots assorted vegetables cut into somewhat equal sized pieces (mushrooms, onions, zucchini or other squash, broccoli, asparagus – if you can roast it, it works)
- Extra Virgin Olive Oil additional for the vegetables
Combine olive oil, coconut aminos and seasonings in a small bowl.
Prep the meat and vegetables and place in separate zipper bags.
Pour about 3/4 of the marinade in the meat bag. Add another tablespoon or so of olive oil to the marinade and toss with the vegetables. Shake to coat.
Best if marinated for several hours.
If you’re going to be broiling:
Preheat oven to 400.
Spread veggies in a single layer on a baking sheet and bake for 20 minutes, stirring every 5 minutes.
After 20 minutes, adjust the heat to High Broil, move the veggies to the bottom rack and place the meat on the top rack.
Broil until done to desired, keeping an eye on the vegetables to keep from burning. It takes just a few minutes, and I try to flip the meat so it gets more evenly browned.
Here’s where I admit my lack of grilling skill. If you’re doing the smaller cubes of meat, skewer and grill several minutes per side, until they’ve reached desired doneness. For trip tip or flank steak…good luck.
When I grill the meat, I still usually roast the veggies in the oven. Next time, I’m going to try the foil pouch method on the grill – and I’ll update when I have it figured out. You could also skewer the veggies for veggie kabobs.
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