MAPLE MARINADE
Have you ever looked at the ingredients in store bought marinades? If not, you might want to take a gander. They are often loaded with additives, preservatives, soy, wheat, gluten, or other undesirables. Similarly, many homemade marinade recipes call for soy sauce. Did you know that has gluten in it, too? Yuppers. Have no fear, I’ve created a magnificent concoction that makes flank steak shine but translates well to other meats, some fish and seafood, and even vegetables.
Servings: a little more than a cup
Prep time: 10 minutes
Cook time: N/A
Skill level: Easy
INGREDIENTS
Per approximately every 1 ½ pounds of meat:
¾ cup MAPLE SYRUP
2 Tbs. COCONUT AMINOS
¼ cup BALSAMIC VINEGAR
2-3 cloves GARLIC, crushed or minced >or< 1/4 - 1/2 teaspoon GARLIC POWDER
Freshly ground PEPPER, to taste
DIRECTIONS
Combine marinade ingredients.
Pour over meat and marinate in the refrigerator a minimum of 2 hours or overnight. Try to turn the meat and massage it (if in a bag) once in a while so the juices have a chance to hit all surfaces of the meat.
When ready to cook, remove meat from marinade; grill/cook meat according to preferred method.
Discard leftover marinade or heat leftover juices and use it as a sauce. Simply bring to a boil then simmer until ready to use.
NOTES/VARIATIONS
This recipe doubles easily.
Great when used with flank steak (my personal favorite) but also good with other cuts of meat and some fishes and seafood. Why not try chicken breasts, shrimp, or salmon? Oh! even better…shiš-ka-bobs - but make sure to marinate the veggies, too! Just adjust the marinate time to accommodate the cuts/type of protein.
If using flank steak, I highly recommend asking the butcher to run it through the meat tenderizer one time first. This step makes a HUGE difference in flavor regardless of how you prepare the meat!
Sautéed mushrooms (properly prepared, first, of course) are a nice accompaniment and rice or potato salad and pineapple bake are wonderful sides.
Left-over prepared meat is super sliced over a salad for a meal – serve with bread or soup (or both). Left-overs can also be sliced and added to a skillet with onions and peppers for fajitas, served over rice, or used in Philly Steak and Cheese Sandwiches.
As with most of my recipes, dietary friendly variations abound.
If soy sauce (soy and gluten) aren’t an issue, substitute soy sauce for the coconut aminos. Gluten free soy sauce works well, as do low sodium versions.
Not a balsamic vinegar fan? Apple Cider Vinegar (ACV) is equally delicious - just aim for organic with the “mother”.
I’m a garlic gal so 2-3 is maybe even a little less than I prefer but you might not like it as much. It’s no problem to reduce or substitute it altogether with onion or shallots.
Don’t have or like maple syrup? Regardless of the reason, honey is a tried-and-true substitute (it just won’t qualify for vegan, if that’s of importance to you). This variation is especially good with chicken or pork. A Tablespoon of dijon mustard added to the mix will really punch up the personality.
This works exceptionally well as a freezer marinade: combine marinade ingredients, place meat in a freezer safe, sealable bag, pour marinade over meat, and freeze until ready to use.
You can marinate meat it as it defrosts. Put frozen, untreated meat in a freezer safe, sealable bag, or other container with sides, and add marinade. Try to turn the meat occasionally as it is defrosting so the juices work evenly in to the meat. Prepare as recommended above.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Seven Vintage Shots of Maple Sugaring - Modern Farmer
I had a maple marinade recipe that I think was shared by a friend a good many years back that appealed to me but had soy and gluten. Store versions of a similar concept had all that and extra junk for good measure. I experimented with substitutes and adjusted some flavors and this one hit the mark. It’s a staple during grilling season!