I feel like I’ve been neglecting some of the carnivores in my life (my husband).
My husband loves his steak. I’m sure many of you do too. I personally don’t love steak, but I have nothing against it either. I just didn’t grow up eating it very often. As a matter of fact I actually don’t think I had my first “good” steak until I was dating my husband (hello filet mignon…).
When my mom did make steak back in the day, she always marinated it in homemade Italian dressing. I always remembered it having such a great zesty flavor when she made it that way. I actually really liked it, though now I know I prefer my steak medium vs well done (thinking back, I think there was a fear of undercooked meat in my childhood household).
My marinade is very basic: olive oil, red wine vinegar, oregano, thyme, crushed garlic cloves, onion powder, salt and pepper, no real measurements, I mostly eyeballed everything. I whisked it all together in a bowl and then added it along with two NY strips to a large zip lock bag. I let it marinate for about an hour in the fridge to let all those good flavors soak into the steaks. Feel free to marinate your steaks overnight.
We grilled our steaks, but these would be great under the broiler or in a cast iron skillet (or both).
(when I say “our” steaks…I actually mean my husband and my daughter’s, my son and I sat this one out.)
Sunday Steak Marinade
Recipe from Aggie’s Kitchen
1/4 cup olive oil
1/4 cup red wine vinegar (I used Holland House Red Wine Vinegar)
small palm full of dried oregano
small palm full of dried thyme
big pinch of onion powder
big pinch each of coarse salt and fresh ground pepper
2-3 cloves garlic, smashed with your knife
2 NY strip steaks (or steaks of your choice)
Whisk together all ingredients in a bowl. Add steaks and marinade into large ziplock bag. Squeeze all air out and seal tightly. Gently massage marinade into steaks for about a minute. Place steaks and marinade into refrigerator for at least an hour, or up to overnight.
Grill steaks to desired doneness. (Here’s a great page of tips for grilling.)
Our steaks were served with homemade roasted peppers, grilled sweet potato wedges and garlic onion rolls.
I’ve partnered up with Holland House vinegars this month for their Everyday Cooking campaign that is simply about how to include Holland House vinegars in your everyday meals. I use different types of vinegar almost daily, whether it be part of a salad dressing or a marinade just like this one.
For more ideas on how to use vinegars to spruce up some of your everyday meals visit Holland House Everyday Cooking on Facebook!
(Disclosure: I received products and compensation from Holland House for this post, but my thoughts and opinions are always my own.)