Test Kitchen – Chef Merito Meat Marinade

Not sure why, but I have always favored dry seasoning over marinades. That’s not to say I have never used a marinade, but the recipes that float around in my head tend to require dry rubs. I wanted to try new flavors and my first venture was a success!

For dinner, I marinated two top sirloin medallions in the meat marinade by Chef Merito. No salt, no pepper. Just the marinade. Frankly, that is all that was needed.

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I placed the frozen steaks in a one gallon freezer bag and added enough of the marinade to cover both. I folded the bag over to get as much air out as possible and placed it in my refrigerator to thaw and marinate for a few hours.

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I poured the marinade into my pan and added the two steaks. I didn’t add any salt or pepper when I began cooking the steaks because the aroma was already amazing! You can see for yourself, there is plenty of seasoning in the pan. I seared them on both sides, reduced my heat to medium and let them cook til the liquid reduced about half way. It was done in 10 minutes. Depending on the size of your steaks, it could take longer. These were about the size of a deck of cards so it was pretty quick.

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I served it over white rice that was pan fried with grapeseed oil and salt before adding water to cook down. The oil allows a nutty flavor to come out that you miss when eating steamed rice.

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The marinade is going to be a staple in my pantry for sure. I also have the chicken and fajita marinades now so stay tuned!

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