Grilling in the summer is one of my most favorite things to do. From meat and seafood to fruits and vegetables, there is nothing that isn't tasty and quick when cooked via a glorious propane flame.
Similar to one of my favorite bloggers, Jordan over at Ramshackle Glam, I never really thought too much about marinades before this summer. This is the first year that I have had a good (new) grill and have been serious about cooking. The result is that I now understand the purpose of a marinade and don't mind investing an extra hour or so to ensure said-marinade does its job.
This was whipped up in a few minutes and made these steaks super-tender and flavorful.
What it's Made of:
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 2 cloves garlic
- Sprig fennel
- 1/4 cup orange juice
- 1/3 cup chunks fresh pineapple (plus the juice from the container if you purchased pre-cut, like me)
- Dash cumin
- Fresh ground black pepper
- Salt
How it's Made:
- Combine all in food processor and pulse until smooth
- Combine with meat in a ziplock bag, refrigerate for about an hour before grilling
I cooked for the boys (Matty and my roommate, hence the three steaks, which was obviously an inconvenient number of meat portions), and these were gone in moments. I even got them to gorge on veggies as well; no one seems to ever turn down grilled asparagus. I also paired this with a watermelon and feta salad (this, too, inspired by Jordan. Starting to feel like a fangirl?) with some chopped basil and mint thrown in. So simple. So perfect with a piping hot, medium-rare steak. A lovely summer dinner that leaves me drooling as I type this, and the rain continues to fall on our lonely backyard.
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