By Nela McHugh ~ Simply for Life Cooking Expert
We know these mixtures flavor and tenderize meats but recently, food scientists have found that some marinades, herbs and spices can reduce as much as 99% the amount of carcinogenic compounds that form when meat is cooked at high temperatures.
Marinade the steaks as long as 2-3 days in advance, but if you forgot (which happens to us often) then you can use fresh pineapple or kiwi juice and a simple rub. The acidity in these juices will help speed up the tenderizing.
Quick Rub
For about 4 steaks:
¼ cup olive oil
¼ tsp each, salt and pepper
2-3 garlic cloves, minced or 1 tsp garlic powder
1 tsp paprika
¼ tsp cayenne pepper (optional)
1 Tbsp oregano
2 kiwi or about ½ cup pineapple juice
Mix spices. Rub olive oil on meat then rub the spices. Squeeze the kiwi juice over the steaks and rub well. Let rest in the fridge for at least ½ hour.
Herb Marinade
4 garlic cloves
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
¼ cup olive oil
¼ cup dry red wine
Salt and pepper to taste
Marinade the steaks as long as 2-3 days in advance, but if you forgot (which happens to us often) then you can use fresh pineapple or kiwi juice and a simple rub. The acidity in these juices will help speed up the tenderizing.
Quick Rub
For about 4 steaks:
¼ cup olive oil
¼ tsp each, salt and pepper
2-3 garlic cloves, minced or 1 tsp garlic powder
1 tsp paprika
¼ tsp cayenne pepper (optional)
1 Tbsp oregano
2 kiwi or about ½ cup pineapple juice
Mix spices. Rub olive oil on meat then rub the spices. Squeeze the kiwi juice over the steaks and rub well. Let rest in the fridge for at least ½ hour.
Herb Marinade
4 garlic cloves
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
¼ cup olive oil
¼ cup dry red wine
Salt and pepper to taste
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