Both grass-fed beef and cage-free chicken hold their own in the taste department – but every once in a while our palates can grow tired of a perfectly grilled piece of protein (strange, we know!) For the evenings in which we go rummaging through the fridge for something with a more diverse set of flavors, we know just where to turn to for inspiration: marinades.
Marinades add an entirely new layer of flavor and definition to foods, particularly meats, poultry and seafood. It tenderizes the protein by causing the tissue to breakdown, allowing more moisture to be absorbed and results in a juicier cut. Both of these marinades are easy to prepare and pair extremely well with Beetnik’s grass fed and finished flank steak.
As always, we highly recommend marinating your protein in the refrigerator to inhibit bacterial growth. Please discard leftover marinade.
Quick and Delicious – works well with chicken
Prep: 5 min
Marinate for two hours
Super simple and delicious, this marinade takes to Beetnik’s organic chicken breasts perfectly. Quick assembly and a short marination are two key factors in this recipe – you won’t have to spend days waiting for the marinade to set in. You can let it sit in the marinade for as little as two hours or for as long as two days, it’s up to you!
- Beetnik Organic Free Range chicken breasts
- Olive oil
- lemon juice
Combine the olive oil, lemon juice and garlic into a glass bowl. Mix well. Place the raw chicken breast in the bowl and let sit in refrigerator for two hours. This recipe will keep well for about two days. Remove from marinade and bake or grill.
Quick and Delicious – works well with fish, chicken or beef
Prep: 5 min
Marinate for 15 minutes – a couple hours
- 1/3 cup olive oil
- 2 cloves garlic (mashed or finely diced)
- Pinch of garlic powder
- 3-4 tablespoons gluten free tamari sauce*
- Squeeze of lemon juice
- Salt and pepper
A Little Bit of Heat– works well with chicken or beef
Prep: 15 min
Marinate for 1-12 hours
- 1 cup gluten free tamari sauce*
- 1/4 cup honey
- 1/2 cup fresh orange juice
- 1 tablespoon homemade Sriracha*
- 1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
- 8 garlic cloves, peeled and smashed
- ⅓ cup apple cider vinegar
- 3 tablespoons tomato paste
- 3 tablespoons honey
- 2 tablespoons Paleo-friendly fish sauce (Red Boat!)
- 1½ teaspoons kosher salt
- 1 tablespoon pomegranate juice (optional)
- 2 star anise pods
- 11′ piece of ginger, finely sliced
- 4 cloves garlic, finely sliced
*Tamari sauce is a gluten free alternative to soy sauce and is available in most grocery stores.
*Sriracha- If you, like us, prefer an all natural Sriracha, here is our favorite Paleo Sriracha recipe from the excellent blog Nom Nom Paleo.