Sunday, 10 February 2013

The Perfect Marinade

Over the last couple of weeks, Molly and I have been trying to treat ourselves to a nice piece of steak once a week. We eat a lot of chicken, turkey and bacon, so having a nice beef steak is a welcome, albeit expensive addition to our evening menu. I usually serve steak with a tasty potato dish like dauphinoise potatoes or home-made chips or wedges. I get our steaks from the local butchers and depending on the day will usually opt for scotch fillets, matured rump steak or on a very special occasion go all out and treat us to some fillets! No matter the cut, one thing never marinade. This marinade is incredible, gives the meat such flavour and is super easy to throw together!

The Perfect Marinade

1 small onion (chopped finely)
3 cloves of garlic (chopped finely)
2 tablespoons of whole grain Dijon mustard
4 tablespoons of balsamic vinegar
Salt and Pepper

1. Simply place all the ingredients together in a bowl and combine.
2. Place the steaks into the marinade and season well with salt and pepper.
3. Cover with cling-film and leave in the fridge for a minimum of an hour.
4. Heat a pea sized amount of oil on a pan and place steak and marinade on the pan and cook 
    to preferred temperature (preferably rare of course!)

E-D's Notes
-  This marinade is really versatile and is also delicious served with pork chops, chicken or 
    even turkey.
-  The longer the meat is left in the marinade the stronger the flavour will be.

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