It's hard for me to believe this is one of the very first recipes I posted on my blog back in 2009. My, time flies. This grilling marinade recipe helps tenderize less-expensive cuts of meat. You can use it to oven-bake the meat, but grilling takes it to a whole new level as you can imagine. I have used this marinade on beef chuck, sirloin steak, flank steak strips, pork ribs and pork chops as shown above. I like to serve with grilled slices of yellow squash, onion and tomato. It is also good with my Eggplant in Garlic Sauce which I will post momentarily. This recipe is only Atkins Induction friendly if you leave out the sherry/wine.
INGREDIENTS:
1 T. low-sodium soy sauce, tamari or coconut aminos
2 T. water
2 tsp. sugar equivalent sweetener of your choice
1 tsp. minced fresh ginger
2 cloves minced garlic
1 T. white wine or sherry (omit for Induction)
Dash of red cayenne pepper
3-4 drops Tabasco
2 tsp. olive oil (to coat steak before grilling)
1 lb. pork chops (about 4) (or 4 servings thick pork country ribs)
DIRECTIONS: Put first 8 ingredients into a gallon ziploc bag. Zip and manipulate to mix well. Add meat to bag, close and manipulate again until all meat is coated. Marinate for 6-8 hours. Remove from refrigerator and take meat out of bag. Marinade should be discarded. Pat meat dry with paper towels and baste with olive oil on all sides. Charcoal over hot fire (3"-4" from coals) to desired stage. Remove to cutting board and let stand 2-3 minutes before slicing or serving.
NUTRITIONAL INFO: Makes 4 servings each containing:
207 cals, 20g fat, <1g carb, 0g fiber, 1g NET CARBs, 26g protein, 66mg. sodium
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