The most versatile marinade ever

By Sarah

Awhile back, my girl Maura mentioned on Twitter that she was cooking a lemon and garlic marinated London broil for dinner that night. "Oooh! Link me!" (or something along those lines), I tweeted. And link me she did, to this recipe from Epicurious.

Since then, maybe two-ish months ago, I have used the recipe on everything: Pork chops, pork tenderloins, all cuts of steak, chicken breasts, whatever. It would also be great as a pre-grill marinade on portobello mushrooms or zucchinis cut lengthwise.

The thing I like most about this recipe is that it uses ingredients I always have on hand, but is also easily customizable (for example, sometimes I don't have rosemary, but I've substituted thyme and parsley or even used dried herbs before).

Also, the lemon juice really works to tenderize the meat, so you can use tougher cuts of steak (we always have tri-tip on hand, for example) and your meat still turns out nice and tender.

A few notes: I use far, far less oil than the recipe calls for, basically because I'm watching my girlish figure and I don't feel like I need all that oil. Plus, olive oil is expensive, so I don't like wasting it on just a marinade. Also, the recipe doesn't call for any salt and pepper, but I use a generous amount of both.

I have used this marinade for just a basic, any-kind-of-meal meal and I've also used it as a marinade for Greek chicken kabobs. Basically, it's good on anything, anytime, anywhere. I cannot speak highly enough of this marinade.

So! Get thee to the kitchen, where you probably have all these ingredients on hand, and go marinate something!

{Photo credit: Me}

Comments

[PinkieBling]

I can't WAIT to try this! That's an awesome low-carb marinade, too. Thank you!!

[Maura]

Thanks for the shout-out! I don't think I've used that marinade since, but this is a great reminder to try it again with your modifications. Excellent picture there, too.