Marinated Steak Bites are a new favorite amongst the menfolk here at the Yankee Homestead.  Older Brother refers to it as “that steak cooked in lard.”  Mr. Native Texan calls it “perfect.”

And to think, just a few years ago I was still refusing to eat red meat, let alone buy it or cook it for my family.  I’ve come a long way!

We have a freezer filled with grass-fed beef, and I was running out of ideas for preparing the many, many steaks.  Our previous grilling endeavors tended to produce steaks that were a little on the tough side.  Not so great for toddler teeth!

So I did a little research, which led me to these helpful posts…

• Tenderizing Marinades
• Help Me Out: Grass-fed Steaks (Keeper of the Home blog–many helpful comments posted)
• Steak Marinade Recipes

While we’re on the topic, here’s a helpful Culinary Grammar Tip

• Marinade = (noun)  A sauce made of oil, vinegar, spices, herbs, etc., in which meat, fish, or other food is soaked before cooking to flavor or soften it.  [Notice the “d“.]
• Marinate = (verb)  To soak (meat, fish, or other food) in a marinade.  [Notice the “t“.]

…and I discovered a secret formula.

Are you ready to know the secret formula for a delicious steak marinade?

Secret Formula Steak Marinade

1 part oil + 1 part acid + 1 part seasonings

That’s it, folks!  You can tweak that formula to meet your tastes.  The recipe listed below is what I typically use.

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Tender Marinated Steak Bites

 

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There are so many ways to marinate steaks! I am by no means an expert, but this recipe has worked well for us. Mr. Native Texan is quite the steak connoisseur, and he absolutely loves it.

Author: Yankee Homestead

Ingredients

• about 4-6 steaks
• approx. ½ cup (or more) coconut oil, melted
• approx. ½ cup (or more) balsamic vinegar + tamari sauce or liquid aminos*
• approx. ¼ cup Homemade Herbamare
• lard, for cooking
• (cast iron skillet)

Instructions

1. [Use a meat tenderizer all over the steaks, several times.]
2. Whisk together all ingredients for marinade.
3. Place steaks in flat-bottomed glass dish and cover with marinade, making sure to coat all sides of the steaks.
4. Marinate all day or overnight.
5. Cut meat into bite-sized pieces or strips. (This also can be done prior to marinating).
6. Heat several tablespoons of lard in a cast iron skillet.
7. Cook steak pieces, being careful not to overcook. Grass-fed beef requires shorter cooking times!
8. Serve and enjoy!

Notes

*I combine the vinegar and tamari sauce in the same ½ cup measuring cup. Fill it most of the way with vinegar, then top it off with tamari or liquid aminos.
I recommend using a meat tenderizer prior to marinating. We've discovered one that's pretty awesome--read more about it here: 2 Easy Steps to Tender, Grass-fed Steak.

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Serve Marinated Steak Bites with lots of veggies:

• Roasted Veggies
• Mashed Cauliflower Faux-tatoes
• Sauteed Green Beans with Bacon
• Green Beans Almondine with OJ
• Sauteed Red Peppers
• Sauteed Spinach with Bacon
• Leftover Brown Rice with Pine Nuts, Spinach & Raisins
• Toasted Quinoa with Sauteed Veggies

Do you have a great recipe for grass-fed steak?

Kathleen

Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page