Masquerade Steak Medley
Masquerade Steak Medley
Equipment
- medium bowl
- Grill or grill pan
Ingrediënten
- ½ cup olive oil
- ¼ cup soy sauce
- 2 cloves garlic crushed
- 1 teaspoon ground juniper berries
- 2 teaspoons dry mustard
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried Italian breadcrumbs gluten-free breadcrumbs for GF option
- 2 teaspoons black pepper
- 2 teaspoons sea salt or kosher salt
- 4 steaks of your choice e.g., ribeye, strip loin, or tenderloin
Instructies
- In a medium bowl, whisk together olive oil, soy sauce, crushed garlic, ground juniper berries, dry mustard, grated Parmesan cheese, breadcrumbs, black pepper, and salt until well combined.
- Place the steaks in a shallow dish or resealable plastic bag.
- Pour the marinade over the steaks, ensuring they are evenly coated.
- Cover the dish or seal the bag, then refrigerate for at least 4 hours to allow the flavors to meld.
- Preheat your grill or grill pan to medium-high heat.
- Remove the steaks from the marinade, allowing any excess marinade to drip off.
- Grill the steaks for 4-6 minutes per side, or until they reach your desired level of doneness.
- Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Once cooked, transfer the steaks to a serving platter and let them rest for a few minutes before serving to allow the juices to redistribute.
- Serve the Masquerade Steak Medley with your favorite accompaniments and enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this steak with a medium-bodied red wine such as Merlot or Sangiovese. Their balanced acidity and fruitiness will complement the savory flavors of the marinade without overpowering them.Nutritional Information
Calories: 450 kcal | Carbohydrates: 6 g | Protein: 30 g | Fat: 35 g | Fiber: 1 g
