You can use this for flank or skirt steaks. I have also used it on flat iron, top sirloin and hanger steaks
1/3 cup Organic, unfiltered olive oil
1/4 cup Organic Tamari (do not use soy sauce)
5 cloves of fresh minced organic garlic
1/2 tsp of fresh ground pepper. I prefer using mixed peppercorn colors
1 tbsp organic lemon juice
1 tsp fresh grated or ground ginger
1 TBSP organic brown sugar
Mix ingredients together.
Place the steak in a glass pyrex , stoneware or dish. Do not use plastic. Turn steak several times until well coated. Place a lid on it so it is well sealed.
Refrigerate for 24 hours
Remove from refrigerator 1/2 hour before cooking.
*reduces Heterocyclic amines (HCAs) the carcinogenic compounds found when meat is cooked at high temperatures. Marinades including the herbs: basil, mint, rosemary, sage, savory, marjoram, oregano, and thyme found in clinical studies to have a 90% reduction in HCAs. Most of these herbs are rich in three compounds – carnosic acid, carnosol and rosmarinic acid – that are potent antioxidants. Garlic, sea salt and pepper are also protective.
*kills harmful bacteria that is particularly rampant in poultry such as listeria and salmonella
*breaks down tissue so that it is easier to digest and absorb nutrients
Why use Tamari instead of Soy sauce?
Organic wheat free Tamari is traditionally fermented to neutralize the phytoestrogens which can disrupt hormones, including the thyroid. It is less salty and also has a smoother taste. You will find most soy sauces contain caramel color, high levels of chloropropanols, ethyl carbamate, and furanones which are linked to DNA damage, chromosomal aberrations, cancer and neurological diseases. You can also use coconut amino as a substitute.
Why marinated for 24 hours
The longer you marinate, the more the meat becomes tenderized and it is infused with greater flavor. Tougher cuts of meat should be marinated longer, as well as turkey. Chicken and seafood you can marinate for shorter periods