We are actually still on vacation, we are having quite the adventure. Someday, we will actually get home, but I promised new content for today and new content it is.
It is really hard to make a brown piece of steak look appetizing so I am going to apologize in advance for the less than inspiring pictures to follow. However, I urge you to make this marinade for the next steak you are planning on cooking. You know that you love a recipe when you pull it out of your binder and there are soy sauce spots all over it. This marinade is cinch to whip up and 9 times out of 10, I have everything in the house that I need to make it. Sometimes though, the tomato paste throws me off. Tomato paste is one of those things that I seem to hoard or have none of. I swear that I buy it by the case load and then go to the store and am convinced that I have none at home so I buy more. And other times I am convinced that I have hoarded quantities of tomato paste in my pantry when I am making tomato sauce and I have none. This girl can’t win.
Whoa, what was that? Tomato paste issues obvi.
Anyway, this marinade has one of my favorite flavors of all time. Sherry. I love sherry. When I am an old lady I bet that I will be one of those little old ladies that sips sherry in the afternoon. But not cooking sherry, I am too classy for that of course. Fancy sherry. The sherry I used to cook with is very un-fancy. This steak is absolute perfection on its own. But, just maybe, you want to fancy it up? Saute some mushrooms in a little butter and deglaze the pan with the same sherry and mirror the flavors in the marinade and the mushrooms. I am salivating.
1/2 cup soy sauce
1/2 cup sherry
2 Tablespoons tomato paste
3 Tablespoons brown sugar
1 Tablespoon minced garlic
1 Tablespoon Creole Seasoning
1/2 teaspoon fresh ground pepper
This is the easiest recipe ever. Put everything in a bowl. (This is my method of choice for mincing garlic. Grate it with a microplane. Perfect, just watch out for your fingernails.)
Stir it around.
Pour the marinade in a Ziploc bag.
Insert beef of some sort. This is an organic and grass fed tri-tip. It is the littlest tri-tip that I have ever seen. It was so cute that I had to buy it. Flank steak, London Broil, Sirloin, any cuts works and every cut will benefit from this amazing marinade.
Squeeze the air out of the bag and put the bag into a pan. Just in case. I don’t want to clean marinade out of the fridge, do you? I had it happen once and it was ugly. So now I use insurance.
Here is our grilled marinated steak. It was delicious. And I would like another one. Right now.