Citrus-Infused Steak Domani Marinade
A bold steak marinade combining fresh lemon juice, tamari, three types of paprika and Parmesan. It gives four steaks a savoury, citrusy flavour with gentle warmth from serrano chilli.
Equipment
- Measuring cups
- Measuring spoons
- medium mixing bowl
- Resealable food bag
- Whisk
Ingredients
- 120 ml fresh lemon juice
- 120 ml gluten-free tamari
- 2 tablespoons sweet paprika
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon finely grated Parmesan cheese
- 1 tablespoon serrano chilli powder
Instructions
- Pour the lemon juice and tamari into a medium mixing bowl.
- Add the sweet paprika, Hungarian paprika, Parmesan and serrano chilli powder.
- Whisk until thoroughly combined.
- Place 4 steaks in a large resealable food bag.
- Pour the marinade over the steaks.
- Press out the excess air and seal the bag.
- Turn the bag several times to coat the steaks evenly.
- Place the sealed bag in the refrigerator.
- Marinate for 2 to 4 hours.
- Turn the bag once or twice during the marinating time.
- Remove the steaks from the refrigerator approximately 20 minutes before cooking.
- Take the steaks out of the marinade.
- Discard the used marinade.
- Pat the steaks lightly with paper towels to remove excess moisture.
- Grill or pan-sear the steaks to the preferred doneness.
- Allow the cooked steaks to rest before serving.
Notes & Wine Advice
Serving Suggestions
Use this marinade with beef steaks before grilling or pan-searing. Serve the cooked steak with roasted potatoes, grilled vegetables, salad or corn on the cob.Recipe Notes
The lemon juice is strongly acidic, so marinating for 2 to 4 hours is sufficient. Leaving the steaks overnight may make their exterior soft or slightly mushy. Nutrition values are calculated from the prepared marinade, although some marinade will be discarded.Variations
Reduce the serrano chilli powder for a milder marinade or replace it with smoked paprika. Lime juice can replace the lemon juice. Regular soy sauce may be used when gluten is not a concern.Storage
Unused marinade that has not touched raw meat can be refrigerated in a sealed container for up to three days. Always discard marinade that has been in contact with raw steak unless it is boiled thoroughly before being used as a sauce.Wine Advice
A fruity Pinot Noir complements the citrus, paprika and grilled beef. A medium-bodied Tempranillo is another good choice for the chilli and smoky flavours.Nutrition values
Calories: 50 kcal | Carbohydrates: 5 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 1800 mg | Sugar: 2 g