carianna-in-wa
Well-known member
Hubby and company loved this. I freaked when I started making it because I was sure the meat would turn mushy from the straight lemon juice, but it didn't, and it was quite tasty. She called for rib-eye steaks, but I used tri-tip.
I also used oregano instead of thyme because my thyme plant died and the oregano is taking over my yard.
Grilled Steaks with Peppery Lemon-Herb Marinade
4 1/12 inch thick rib-eye steaks
1/2 cup plus 3 T. fresh lemon juice
2 T olive oil
2 T minced fresh rosemary
2 T minced fresh thyme
2 T whole black peppercorns
1 T lemon zest
Lay steaks in a large, shallow nonreactive dish. Pour 1/2 cup of the lemon juice over them.
In a small food processor, combine the remaining 3 T. lemon juice with the rest of the ingredients and whiz them together until a paste forms. There should be bits of peppercorns still visible.
Rub paste over steaks and marinate for 2 hours at room temperature or overnight in the refrigerator. If chilled, bring back to room temperature before grilling.
I also used oregano instead of thyme because my thyme plant died and the oregano is taking over my yard.
Grilled Steaks with Peppery Lemon-Herb Marinade
4 1/12 inch thick rib-eye steaks
1/2 cup plus 3 T. fresh lemon juice
2 T olive oil
2 T minced fresh rosemary
2 T minced fresh thyme
2 T whole black peppercorns
1 T lemon zest
Lay steaks in a large, shallow nonreactive dish. Pour 1/2 cup of the lemon juice over them.
In a small food processor, combine the remaining 3 T. lemon juice with the rest of the ingredients and whiz them together until a paste forms. There should be bits of peppercorns still visible.
Rub paste over steaks and marinate for 2 hours at room temperature or overnight in the refrigerator. If chilled, bring back to room temperature before grilling.