When it's just a regular day on the grill, I typically don't marinade my steaks. But if I'm trying to pair the meat with another component of a meal, I'll give them a nice meat bath. You may have heard that most marinades don't lend much flavor to steaks, well this isn't one of them.
This is a fall inspired marinade that pairs well with sweet potatoes, acorn and butternut squash. And don't let the season stop you, this also makes a for a great steak that is superb sliced thinly and laid on top of a fluffy white rice and mixed vegetable stir fry.
Makes: about 2 1/2 cups
Cooks Notes: If you can get your hands on toasted pumpkin seed oil, give it a try. The flavors of toasted nut oils are outstanding. Toasted walnut oil is also great with this recipe.
2 cups apple juice
1/2 cup naturally brewed soy sauce
1/2 teaspoon minced ginger
5 garlic cloves, chopped
1 teaspoon pumpkin seed oil
1/2 teaspoon ground coriander
1 teaspoon ground black pepper
1/2 of an onion, sliced thin
Mix all of the ingredients together. Place your steaks snuggly together in a container that it just big enough to fit them. Pour the marinade over the steaks and refrigerate for at least 12 hours and up to 24 hours.