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Liquid Marinade for Grass-fed Steak

hjova51 Jun 21, 2013 09:31 AM

Hello, I have people in my household that are on a strict diet - no soy. I used to marinate my steak with teriyaki sauce and soy sauce. I really like the liquid marinade, but now I do not have much of an option anymore due to "no soy" restriction.

Does anyone have a good liquid marinade that contains "no soy"? I will be marinating my Porterhouse and T-Bone steaks for the 4th of July.

Thank you all in advance for your advices, tips and recipes.

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  1. j
    Jack Flash RE: hjova51 Jun 21, 2013 09:53 AM

    Any good Italian dressing (olive oil-based, not soybean oil!) makes a nice marinade for tougher cuts like skirt & flank steak, but I would never put a wet marinade on a porterhouse or t-bone. Dry seasonings only. Maybe a brush of bbq sauce but that's it.

    For recipes, check the home cooking board.

    3 Replies
    1. re: Jack Flash
      hjova51 RE: Jack Flash Jun 21, 2013 10:04 AM

      Thank you, Jack! What do use for dry seasoning then? Do you have a good recipe to share?

      Also - what organic brand of italian dressing do you use? My doctor and a few health articles that I read said "soy" could be hidden. A lot of the oil contains soy derivates. I need to check each brand before purchasing.

      Thanks again for your tips and info.

      1. re: hjova51
        Jack Flash RE: hjova51 Jun 21, 2013 11:58 AM

        Yes, definitely have to be careful with salad dressings. Even many that have olive oil also have "vegetable oil," which usually means soybeans.

        I don't know of any specific brands, but I would look at places like Whole Foods or your local natural/organic store for dressings that contain only olive oil.

        Far easier to just make your own, though. I make a fairly basic marinade with olive oil, red wine vinegar, crushed garlic, herbs (whatever you have on hand, but thyme & rosemary are good choices for beef; oregano works, too), salt & pepper. For a more "exotic" flavor that sort of echoes your preferred teriyaki/soy based marinades, add a tablespoon of Worcestershire sauce, too.

        For thicker, more tender steaks like porterhouse & t-bones, I prefer to dry season. Simple salt & pepper does wonders for steaks, but you can try any type of "grill" seasoning or again, make your own combination (I suggest garlic & onion powers, paprika, celery salt, oregano & rosemary along with S&P). Alternatively, you can try marinating these steaks in a bit of Worcestershire as well. Make sure to do so at least 45 minutes before cooking so that the salt can fully penetrate the meat and get evenly distributed.

        1. re: Jack Flash
          hjova51 RE: Jack Flash Jun 26, 2013 07:14 AM

          Thank you so much, All for all of the great ideas.

          Speaking of fish sauce, I am thinking of combining all of the ideas shared below. Marinate the steaks with dry rub - grill to medium rare. Slice the steaks to strips - wrap with fresh organic lettuce, vermicelli rice noodles, vinegar carrot slices, fresh mint and basil all in a nice rice paper wrap and dip with gimlis1mum's fish sauce below.

          I just to switch the steak to top sirloin....Awesome ideas! Thanks, all...

    2. goodhealthgourmet RE: hjova51 Jun 21, 2013 11:53 AM

      If you want to stick with the flavor profile of your usual marinade, just substitute coconut aminos for the soy sauce and add a little mirin & sugar to replace the teriyaki.

      4 Replies
      1. re: goodhealthgourmet
        Jack Flash RE: goodhealthgourmet Jun 21, 2013 12:22 PM

        Good call on the coconut aminos. Also note that some teriyaki sauces include other flavors such as pineapple & ginger (you could probably use pineapple juice instead of sugar to get the sweetness while also adding a flavor profile).

        1. re: Jack Flash
          goodhealthgourmet RE: Jack Flash Jun 21, 2013 01:57 PM

          True about the additional teriyaki flavors, I would just caution the OP to use a *very* light hand with the pineapple juice, particularly if the steaks will be sitting in the marinade for a while. Otherwise the bromelain may turn the meat to mush.

          1. re: goodhealthgourmet
            Jack Flash RE: goodhealthgourmet Jun 21, 2013 04:19 PM

            if you're using canned, pasteurized pineapple juice I would not imagine that's a problem though.

            1. re: Jack Flash
              goodhealthgourmet RE: Jack Flash Jun 21, 2013 07:13 PM

              You're totally right. I have an aversion to canned fruit products so it never crossed my mind.

      2. g
        GoodEatz RE: hjova51 Jun 21, 2013 02:58 PM

        I use marinades for cheap cuts like flank, skirt, london broil, and short ribs, but for nice steaks you want to use only salt and pepper, maybe some olive oil if you think they'll stick. That's all. But if you must flavor with something because your guests expect it, try basic rub ingredients like onion powder, granular garlic, and dried herbs in addition to course salt and fresh pepper, but take it easy. You don't want to overwhelm the beef flavor.

        1. mcf RE: hjova51 Jun 23, 2013 01:06 PM

          For those cuts, I have to agree that liquid marinade is much less than ideal. They're already very flavorful and tender. I'd go with a wipe with olive oil, some kosher salt and fresh ground black pepper for at least an hour at room temp before cooking and a rest for 10 minutes afterward.

          Sear on each side on high, then, indirect medium heat til done.

          1. g
            gimlis1mum RE: hjova51 Jun 24, 2013 12:05 PM

            You could try a Vietnamese-style marinade: fish sauce, crushed garlic, a little oil, a little sugar, maybe some crushed pepper flakes. Add a splash of lime shortly before you cook the steaks or serve them with lime wedges.

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