The other day I wanted to cook the little pastured blade steaks I had ordered from the CSA, but wanted to add a little oomph to them beyond simply salting and peppering. I know this particular cut can be a little tough, too, so I wanted to prepare them in way that would relax them a bit. Right around that time, I had received the August issue of Sunset Magazine, which featured a selection of marinade recipes, one of which sounded perfect for my little steaks.
This marinade called for orange juice and beer as its main ingredients, both of which help to tenderize meat. It also included garlic and onion as aromatics. I decided to try it. The night before I wanted to cook them, I put the marinade together and poured it over the steaks. By the next evening, they were ready to go!
Well, the marinade definitely helped to tenderize the steak – while not buttery in texture by any means, the meat sliced well and was delicious, cooked at medium. The marinade gave them wonderful flavor, while allowing the inherent taste of the meat to come through. It was well-received in my household and I would totally use this marinade again.
It will come as no surprise to some of my friends that I would be a little lost at sea when it comes to cooking slabs of meat, having been a vegetarian for so many years. I needed a little guidance, so I must give props to the instructions in Alice Waters’ The Art of Simple Food. It has great basic info for a noob like myself!
Orange and Pale Ale Marinade
adapted from Sunset Magazine, August 2010 issue
1/2 cup medium-bodied beer, such as pale ale
Zest and juice of 1 large orange (2 large oranges would work, too, if you want more orange flavor)
1 tablespoon extra-virgin olive oil
1 tablespoon naturally fermented soy sauce
1 large garlic clove, minced
1/2 medium onion, peeled and coarsely shredded on a box grater
1 teaspoon coarse sea salt
Whisk all ingredients together. Put beef in a nonreactive baking dish and pour marinade over, turning to coat.
Marinate for one day, then grill. Makes enough marinade for 2 pounds of beef.