STEAK MARINADE:
1 cup sour cream
1 tbsp. lemon juice
2 cloves garlic, crushed
¼ tsp. each pepper and celery salt
½ tsp. paprika
1 tsp. Worcestershire sauce
Combine ingredients and marinade 2-3 pounds of steak,
any cut.
- Marinade steak for 4- 6 hours, or overnight, covered, in the refrigerator.
2. Do
not marinade for longer than 2 hours at room temperature because of
potential bacteria growth.
- The
tougher and larger the cut of meat, the longer the marinating time.
- Roast
and other thick cuts should be pierced to the center with a skewer or
knife blade so that marinade can penetrate and tenderize all the way
through.
- Turn
the meat from time to time to make sure all surfaces are immersed eventually
in the marinade.
- Very
large cuts may require 24-48 hours.
- Prepare
¾ -1 cup liquid for 1 ½ to 2 pounds steak. Double the amount of liquid for
a 4-5-pound roast so that the liquid should reach to about 2/3 up the
height of the roast.
- After
marinating, drain off liquid and use it for basting and to make sauce and
gravies.
- Broil
or grill steaks. Cook roast at 350 degrees oven, allowing 20 minutes per
pound of cooking time. Adjust time
for medium and well-done roast.
NOTE: A good
& simple marinade for any chops or poor quality steaks can basically be just
lemon juice & oil with herbs added for extra flavour. This is a good
combination: 4 tsp. lemon zest; 1 tbsp. minced fresh rosemary with stems; 2
tbsp. lemon juice; 1/3 cup olive oil; salt and pepper. Marinade steaks at least
3 hours, preferably overnight.
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