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Bridge Street

1060's Quick Steak Marinade

Chef John from the 1060 Restaurant shared his recipe for "Quick Steak Marinade."

Visit the restaurant's website by clicking here.

QUICK STEAK MARINADE

½ CUPFRESH PEELED SHALLOTS (ROUGHLY CHOPPED)
1 CUPGREEN BELL PEPPER (DE-SEEDED & ROUGHLY CHOPPED)
¾ CUPRED GRAPES (DE-STEMMED & RINSED)
1/3 CUPFRESH GARLIC (PEELED & ROUGHLY CHOPPED)
1 CUPSPANISH ONION (PEELED & ROUGHLY CHOPPED)
2 CUPRAISINS
2 CUPVEGETABLE OIL

½ CUPHONEY
¾ CUPWORCESTERSHIRE SAUCE
½ CUPFINELY CHOPPED FRESH ROSEMARY LEAVES
¼ CUPSMOOTH DIJON MUSTARD
2 CUPSOY SAUCE
2 CUPHELLMAN’S MAYONAISSE
4 TSPFINE GROUND BLACK PEPPER

METHOD:
IN A LARGE SKILLET, COMBINE THE FIRST 7 INGREDIENTS AND COOK OVER MEDIUM HEAT UNTIL THE GREEN PEPPERS TURN TO A FADED GREEN ALMOST “ARMY” GREEN COLOR AND THE RED GRAPES BEGIN TO SPLIT OPEN ON THEIR OWN (APPRX. 10-15 MIN). YOU WANT EVERYTHING IN THE PAN TO BE VERY WELL COOKED. ONCE THIS IS COMPLETE. STRAIN THE MIXTURE OFF (SEPARATING THE OIL FROM THE VEGGIE MIX) WITH A COLANDER OR STRAINER. RESERVE THE OIL AT ROOM TEMP. TAKE THE VEGGIE MIXTURE AND EITHER MASH BY HAND (WITH A POTATO MASHER) IN A LARGE STAINLESS STEEL BOWL OR PLACE IN A FOOD PROCESSOR FOR 2-3 MINUTES. YOU ARE ATTEMPTING TO BREAK UP THE INGREDIENTS TO DISPERSE THEIR FLAVORS THROUGHOUT THE MARINADE. LEAVE BOTH THE VEGGIE MIXTURE AND THE OIL AT ROOM TEMP TO COOL. IN ANOTHER LARGE BOWL, ADD THE REMAINING 7 INGREDIENTS AND WHISK THEM ALTOGETHER UNTIL SMOOTH. ONCE COOLED TO ROOM TEMP, ADD THE OIL AND THE VEGGIE MIXTURE INTO THAT BOWL AND WHISK THE ENTIRE BATCH UNTIL SMOOTH AGAIN.IN A SHALLOW PAN, POUR THIS MARINADE OVER ANY MEAT OR POULTRY AND LET SIT (REFRGERATED) FOR 2-4 HOURS AND NEVER MORE THAN 8 HOURS. THERE IS SUCH A THING AS “OVER-MARINATING”. THIS RECIPE YIELDS APPRX. 3 QUARTS AND CAN BE USED TO MARINATE UP TO 20 LBS OF MEAT OR POULTRY. ENJOY!


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