Marinade...in this case for meat... -Cutiepie Spacepop

Now that it is entirely too cold to grill...I follow suit in my usual timely manner...

Be warned my fruitarian friends, advert your eyes!

I live with an ex-butcher...really.

And while this has rarely come in handy since I was a vegetarian until I got pregnant...it has, post baby, come in handy a few times.

I'm not one to eat a lot of meat. Its just not me...not for any reason other than I don't really care for it. However...there are times...and in those times this is when The Butcher's expertise comes in handy. I haven't a clue on what constitutes a good cut...or what the clues are to skip that one and move to the next. So he does that rare purchase.

For those of you who like a good steak, two words: Chuck Eyes.

This used to be our little secret many years ago, but as The Butcher noted recently, this cut seems to have been catching on. Probably because it is so affordable when compared to similar cuts...and in my opinion (and we know I have limited knowledge on the subject...) it is just as good.


What makes it better? Fresh marinade.

There is something in fresh oranges and pineapples that make a meat turn to mush. Be careful, it really can do this! If you follow the below, an hour should do you. You don't need to do a thing other than flip the steaks half way through the marination time.

What is a serving really...its marinade...so I don't think there is too much to worry about in terms of nutritional content...this is a freebie, taste only sorta thing.

Fruit Marinade

2 Oranges - juiced (I threw the whole thing in...peel and all)
About a quarter of a fresh Pineapple, cut the death spikes off
1/2 a head of Garlic, don't be shy
Soy Sauce - I use low sodium and if not that then some Bragg's does the trick
Ginger Oil - this is one of those nice surprises...

Now, no juicer, no problem...have a blender?  Or a food processor?  No?....Well, you need to go borrow one...go on...I'll wait....

Ok, now whatever food obliterater you have managed to get your paws on, go to town.  If you are lucky and you have a juicer, then you can skip the straining necessary for the blender or the food processor.

Throw all of it together and let it rest.

As noted, this has like super funky enzymes, or some shiz, in it that really break down the meat...if you leave it on too long you might be eating meat pudding...and outside of a Ren and Stimpy cartoon, this is just wrong.

Don't throw away the pulp you have!!  Wait for a following post to get an idea what to do with it...in the meantime, put your trimmings, garlic skins and all, in the freezer.

Dig in!