Marinated Steak

Serves 2

Preparation Time: 7 minutes

Who doesn’t like a nice juicy steak? It takes a few minutes to pan-fry and so it’s perfect for those evenings when you’re pressed for time. I’m going to share with you a delicious marinade which is easy to make, healthy and even better, can be prepared in advance and stored in a jar for at least a week. My husband absolutely loves this recipe!




I usually like to make some extra marinade every time, so that i can either refrigerate it for the following week, or even freeze it for when I’m stranded. If you do not like gravy on your steaks then the below measurements should be enough for 3 medium steaks, however I’d like to turn the remaining marinade in a nice thick gravy to pour over the steak once cooked. To do so, just mix 2 teaspoons of cornflour in 4 teaspoons of cold water. After cooking your steaks, whilst they’re resting, use the same pan to mix the diluted cornflour with the remaining marinade and simmer gently until the marinade thickens. This will also absorb the juices that would have stuck to the pan from the meat. Pour over the plated steaks and enjoy!


1/3 cup Tamari

1/4 cup gluten free Worcestershire sauce (I usually opt for Lea & Perrins, if you do not have this, apple cider or balsamic vinegar is a good alternative)

1/2 cup olive oil

1/3 cup fresh lemon juice

2 cloves of garlic minced or finely chopped

4 tbsps of mixed herbs like basil, parsley and oregano

dash of pepper


  • Combine all the ingredients in an airtight container or a sealable bag.
  • Marinade the steaks, rubbing the marinade all over them and seal. Refrigerate for at least 2 hours or overnight if possible.
  • Grill your steaks to your liking


  •  It is very important that you take the meat out of the refrigerator at least an hour before. When the meat is at room temperature it’s muscles would have relaxed, making it more tender when cooked. I like to use a griddle pan for that ‘grill’ effect.


  • If you’d like to turn the remaining marinade into gravy, simply pour it into the same pan in which you grilled the meat, add 2 teaspoons of cornflour diluted in 4 teaspoons of cold water and simmer till thickened.

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