Info
This is a general recipe that you can use to make all kinds of grilled meats.
Ingredients
Meat:
- steak tips, boneless lamb, boneless skinless chicken breasts, pork loin
- For quantities, use about ¼ pound per person for adults, as much as ½ pound for hungry college students; shade higher for chicken than the other meats.
- Marinades marked with asterisk are Gundry-friendly
Marinades:
- *Any vinaigrette (not creamy salad dressing) for steak, pork or chicken
- *Mustard, rosemary, garlic, red wine or vinegar for pork loin or lamb
- *Red wine for steak, maybe add some thyme or oregano; for lamb add some rosemary
- *White wine for chicken or pork, maybe add some parsley, cilantro, or sage
- *Lemon juice for chicken or pork
- Kikkoman light teryaki for steak, pork, or chicken
- Patak’s Tikka sauce for lamb
- Soy sauce, vinegar, and grated fresh ginger for chicken
- Use your imagination: some acidic stuff (wine, vinegar, lemon) is good for tenderizing effect; herbs and spices for variety. Don’t forget the black pepper!
Procedure
Put meat and marinade in a heavy-duty Ziploc type bag. Let marinate in refrigerator for an hour minimum. 24-36 hours maximum
Grill or broil meat until desired done-ness using a meat thermometer. Chicken and pork should be cooked through; others (assuming reasonable quality, and fresh) can be served rare. Note that the meat can be basted with the marinade while cooking. One hint for basting is to cut a corner of the marnade bag off and use it as a “pastry bag” to squeeze out the basting sauce. Be sure it has enough time to cook thoroughly.
One other hint: pork dries out terribly if overcooked, which everyone in this country does. At an internal temperature of 135ºF the pork is still pink and moist, but safe.
Do not use uncooked marinade as a sauce without boiling it for at least 5 minutes, as it contains raw meat juices and hence may have grown bacteria! I usually discard and serve with extra, unused marinade.