Description
There are so many ways to marinate steaks! I am by no means an expert, but this recipe has worked well for us. Mr. Native Texan is quite the steak connoisseur, and he absolutely loves it.
Ingredients
Scale
- about 4-6 steaks
- approx. 1/2 cup (or more) coconut oil, melted
- approx. 1/2 cup (or more) balsamic vinegar + tamari sauce or liquid aminos*
- approx. 1/4 cup Homemade Herbamare
- lard, for cooking
- (cast iron skillet)
Instructions
- [Use a meat tenderizer all over the steaks, several times.]
- Whisk together all ingredients for marinade.
- Place steaks in flat-bottomed glass dish and cover with marinade, making sure to coat all sides of the steaks.
- Marinate all day or overnight.
- Cut meat into bite-sized pieces or strips. (This also can be done prior to marinating).
- Heat several tablespoons of lard in a cast iron skillet.
- Cook steak pieces, being careful not to overcook. Grass-fed beef requires shorter cooking times!
- Serve and enjoy!
Notes
*I combine the vinegar and tamari sauce in the same 1/2 cup measuring cup. Fill it most of the way with vinegar, then top it off with tamari or liquid aminos.
I recommend using a meat tenderizer prior to marinating. We’ve discovered one that’s pretty awesome–read more about it here: 2 Easy Steps to Tender, Grass-fed Steak.
