Looking for a really flavorful yet simple way to prepare steak on the grill? I’ve been experimenting with ways to season and cook grassfed meats that will both impart flavor as well as tenderize them. In the process I threw together a few – and I mean only a few – ingredients the other day for marinade for a relatively cheap cut of grassfed steak and was thrilled with the results.
It all starts with garlic – two large pungent cloves, or more if you really love the flavor of garlic. Either mince them very finely, crush them through a garlic press (I hate those things – a pain to clean!), or use a Microplane to mince it (my choice).
And then you add in some grated ginger. Ginger comes in a large knob like this and if you’re like I used to be, you might be wary about buying it as it seems to spoil before you use it up. A tip I picked up from Rachel Ray is to freeze the peeled leftovers and then grate them frozen for future use – works like a charm.
Peeling ginger is best with a spoon – just drag the side edge of the spoon over the skin and it will peel right off without taking much of the ginger flesh with it.
When you have it peeled, cut off about a 1 inch knob and either mince it finely with a knife or use a Microplane (my choice) to grate it. Mix the ginger with the garlic and about a half bottle of hearty red wine and let it sit in the refrigerator to marinate before grilling it to your liking.
Simple, flavorful, tender, fast, and uses only a few ingredients – what more do you want in a recipe?! Try it tonight – I promise it won’t disappoint!
3 cups red wine 2 large garlic cloves, minced 1 tablespoon minced ginger 1 1/2 pounds steak salt and pepper, to taste
Combine red wine, garlic and ginger in a shallow baking dish large enough to hold the steak, then add the steak. Marinate in the refrigerator for 2 to 24 hours. Pat dry, season with salt and pepper, and grill to desired temperature.