Monday, September 5, 2011

Zesty Herb Marinade for Steak & Pork

Grill marks This flavorful marinade complements virtually any kind of red meat--yes, despite the marketing slogan, I still consider pork to be a red meat--but it's superb with steak and pork. Feel free to use it on poultry, too, especially dark meat or game birds. I plan on trying it with venison tenderloin this winter, if the opportunity arises. Ideally you should prepare the marinade a day in advance to allow the flavors to develop, but you certainly can make it in the morning and use it later in the day. Make sure you remove any stems or twigs from the herb leaves. This recipe makes enough marinade for 4 steaks.

2/3 cup fresh rosemary leaves
1/4 cup fresh oregano leaves
1/4 cup fresh thyme leaves
1/4 cup fresh savory leaves
1 garlic clove
1 small shallot
1/3 cup olive oil
1/4 cup dry red wine
2 Tbs red wine vinegar
1 Tbs spicy honey mustard, such as Bone Suckin' Sweet Hot Mustard
1/2 Tsp cracked or coarsely ground black pepper

Place all ingredients in a blender or food processor and process until emulsified and creamy. If the marinade seems too thick, drizzle in a little more olive oil and process to incorporate. Place steaks in a shallow glass baking pan or dish, pour half the marinade over the steaks to cover the exposed side. Flip steaks over and cover with remaining marinade. Cover the dish with plastic wrap and marinate the steaks in the refrigerator for at least 2 hours and up to 5 total, flipping the steaks over at the half-way point. Grill or broil steaks to desired doneness. Make sure you discard the used marinade.

Zestfully yours,

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