Marinated Grass-Fed Steaks

Here’s a very flavorful marinade that helps tenderize all cuts of meat. It’s very easy to do and it will improve palatability and flavor.

Ingredients:

6 to 8 Grass-Fed Eye of Round Steaks—a steak that requires marinating
2½ cups water
⅓ cup bourbon whiskey
⅓ cup honey
3 Tbsp. kosher or sea salt
1 Tbsp. chopped lemon zest
1 tsp black pepper (more to season the steaks before cooking)
2 tsp coarsely chopped fresh garlic (can use more)
4 tsp rosemary leaves chopped fine
3 Tbsp. lemon juice
2 Tbsp. T-Coons

Directions:

1. In a bowl combine water with ⅓ cup bourbon, ⅓ cup honey, kosher salt, lemon zest and black pepper; stir to completely dissolve the salt, then add in the garlic, lemon juice and the rest of seasonings.
2. Place the steaks in a large resealable plastic bag and set in a shallow pan. Pour the brine in the bag over the steaks then seal the bag.
3. Toss the bag to coat the steaks with the brine.
4. Place in the refrigerator for 12 to a maximum of 24 hours tossing the bag occasionally making certain that the meat is covered with the brine. It’s the acid from bourbon (also can be red wine), vinegar, citrus juices, and salt or an enzyme (like mango, papaya, or kiwi fruit) that tenderizes meat.
5. About two hours before cooking the steaks, remove steaks and discard the marinade to allow steaks to reach room temperature. Season the steaks with only black pepper.
6. Place the steaks on the grill and grill to desired doneness. Do not over cook.

Serve with your favorite side and salad.

Enjoy

Submitted by Sandra Slanker