Crunchy Salty Sweet

I recently went to a fairly generic bar / restaurant near where I live. Their food is never off the charts, but it honestly always gets the job done. Sidenote: They also have some fantastic potachos that I can’t quit.

I usually end up with some sort of random assortment of appetizers but on my last trip I opted for the steak tips. Not only were they perfectly cooked, but the marinade on them was so flavorful. I started craving them again immediately, and decided to embark on a quest for the perfect marinade.

This marinade is salty, slightly sweet, with a hint of spiciness. In my opinion, it is the perfect blend of herbs and spices. I think this marinade would be fantastic on most meats, or even with grilled veggies.

Simply whisk together all ingredients. Don’t worry if you don’t have every single ingredient, this recipe is super flexible.

Marinate your steak tips for at least 30 minutes or up to 6 hours.

Cook to your liking. I like to get my cast iron skillet scorching hot and then add in the steak tips, searing each side for a minute or two.

I serve these over brown rice with some scallions, but they would be equally good with baked sweet (or regular) potatoes, some jazzed up quinoa, and grilled or roasted veggies.

Enjoy!

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Kind of adapted from: All Recipes

Makes: 1 1/2 cups of marinade (enough for up to 32 oz. (2 lbs) of steak tips)

Prep: 5 minutes, Cook: 10 minutes, Total: 15 minutes (plus between 2-24 hrs marinating time)

• 1/3 cup reduced sodium soy sauce
• 1/2 cup olive oil
• 1/4 worcestershire sauce
• 1 garlic clove, diced
• 2 tablespoons maple syrup
• 1 1/2 tablespoons dried basil
• 1 tablespoon dried parsley
• 1 tablespoon tomato paste
• 1 tablespoon dijon mustard
• 1 teaspoon red pepper flakes (more or less to taste)
• 5-10 dashes tabasco

Simply whisk together all ingredients.

Marinate your steak tips for at least 2 hours or overnight for the best results.

Cook to your liking. I like to get my cast iron skillet scorching hot and then add in the steak tips, searing each side for a minute or two, until the outside has a nice crust and the inside is still pink.

I served these over brown rice with some scallions, but they would be equally good with baked sweet (or regular) potatoes, some jazzed up quinoa, and grilled or roasted veggies.

Enjoy!