Welcome back to my blog! Today’s recipe I reviewed and am sharing is SO ridiculously good. I made it last night and had to get it to you right away! This is the best beef marinade I’ve had.
So as you all know, I’m an avid lover of meat marinades. Marinating chicken and beef is so easy and nice to prep ahead of time or the night before making. I usually marinate chicken, but tonight we wanted to switch it up. I stumbled across this little gem of a recipe and once again I got the un-prompted seal of approval from the boyfriend. The “this is a keeper recipe” phrase. Which is always a win for me.
History
The type of steak the recipe calls for is bavette, which is French for flank/skirt steak and located in the lower belly cut of the cow, or to use onglet steak, which is hangar steak and located in the upper belly portion of the cow. Basically, you need a really fibrous cut of meat like these “flank” and “plate” cuts of the belly. Being so fibrous allows the marinade to really soak in. I learn more and more every time I cook, and today I learned about these types of meat!
Review
Ok so as you know I basically never do recipes exactly as they say to, as most people do. So, here’s my really long list of how I did it different and things I’ve noticed along the way 😊…
- I personally used a skirt steak I bought from Aldi, which is in essence flank. It ended up being pretty fatty when I opened it up and rolled it out. Really thin layers along the edges that were tricky to cut off without wasting meat and it took real time. With only small amounts of big/easy to cut off parts. I really like flank steak myself. I know some people don’t, but as I explained it’s great for this recipe especially.
- Marinade: as always, I ended up doubling the marinade. I usually find that the amount you need to fully submerge your meat needs at least double of what recipes call for. But, some things I didn’t exactly do the full amount of.
- So the ingredients list chili flakes (red pepper flakes). I ended up only putting in half the amount of my doubled portion. I like red pepper flakes, but not too much and they can sure be over powering.
- Another thing I ended up reducing the amount of is the cumin powder. I really don’t get too thrilled over the taste of it, but it’s a large part of the marinade so I used it. I put half the amount in (of my doubled portion), and then just kind of sprinkled a little more in. But basically half is what I used.
- For the onion, it says 1 small onion, grated. I have honestly never grated an onion. I do understand, though, that by grating it, it enables your onion to really break down well and assimilate into the recipe better. I didn’t think it through, however, and used my zester instead of the coarse grater. BUT, I think this honestly made it bind to the beef even better. It really just mashed it up instead of grating it.
- I lastly just have to say how delicious and flavor filled this marinade is. To be honest, I found this recipe last minute and didn’t have the full amount of time to marinate as I normally would. Always aim for overnight, and at least try for 4 or more hours. I did for only 2 hours, but it was still amazing and strong! I think zesting the onion vs grating really helped with that.
Ingredients
I will be giving you the ingredient list with double the marinade portions, like I used. But exactly what the recipe called for with the meat.
- 1 kg (2.20 lbs) thick cut flank/skirt steak or hangar steak
- 4 TBSP Worcestershire sauce
- 6 garlic cloves, crushed or minced (I used 5 large ones and minced them in my garlic press)
- 4 TBSP lime juice
- 4 TBSP red wine vinegar
- 2 TBSP cumin powder (I used only 1)
- 2 TBSP red pepper flakes (I used only 1)
- 2 small onions, grated (I used 1 medium, zested)
- 4 TBSP olive oil
Directions
- Cut the meat into 6 or 7 slices
- Combine marinade ingredients in a bowl, and mix: Worcestershire sauce, garlic, lime juice, red wine vinegar, cumin powder, red pepper flakes, onion, and olive oil.
- Place meat in a deep bowl, pour marinade over it, mix until coated, and make sure it is fully submerged to marinate well.
- Marinate overnight.
- When you’re ready to grill, you can either thread the pieces of meat onto metal skewers and grill 3 to 4 minutes on each side, or simply place them on the grill directly like I did. 😊
There you have it, the tastiest beef marinade you will ever make for a long time. Please try this recipe out. You will not be disappointed!
Share this recipe for others to enjoy 😁
I got this recipe from: https://www.bbcgoodfood.com/recipes/cumin-onion-marinated-beef
