Some of the best recipes in my repertoire evolved naturally over time from other recipes. Like when I’m missing an ingredient and have to substitute with something else, or when I have a mini moment of creativity and think, “I wonder how it would taste if I added a little of this?” This recipe is a great example. It’s based on the marinade recipe I use for grilling steak, but with a little extra Asian inspired zing.
Last week I was having one of those days. You know what I mean. One of those days where you miss the alarm and the rest of the day is a race to catch up. I was late getting Kay to school, I was late to pick her up, I had a blog post due that evening, and my living room looked like a LEGO bomb had gone off.
I had some beef tenderloin steaks in the fridge, and as much as I just wanted to order take out, I knew I needed to cook an actual meal. So after picking both kids up from school, I mixed up this marinade in a couple of minutes and popped the meat in the fridge to marinate while I did some work and put the laundry on. Instead of grilling or pan frying, I decided to bake the tenderloin in the oven as that required the least amount of work to get dinner on the table.
While the meat was in the oven, I sent the kids to set the table at the same time as I threw together a quick salad of prepackaged mixed greens, raspberries, pecans, and crumbled goat cheese. And that’s how dinner was ready in under 20 minutes!
Mmm, for something so easy to prepare, everyone loved it, kids included. The steaks aren’t too spicy at all, though if you really wanted you could adjust the amount of chili paste in the marinade.
- (8) 1.5" thick beef tenderloin steaks
- 1/3 cup olive oil
- 1/3 cup gluten-free tamari soy sauce (or coconut aminos)
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons raw honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried basil
- 4-6 cloves garlic, minced
- 1 teaspoon powdered ginger
- 1 teaspoon chili paste (or sriracha sauce)
- 1 teaspoon fresh, ground black pepper
- Add all marinade ingredients to a freezer bag and mix well. Add meat and coat in marinade. Allow to marinate in the fridge for 30 minutes up to overnight.
- Once ready to cook, preheat oven to 425.
- Transfer meat into a glass baking dish and spoon extra marinade over top of steaks. Bake about 10 minutes for medium rare, 12 minutes for medium.
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