Tag: marinade

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Marinated Shrimp

INGREDIENTS

  • Raw Shrimp, peeled and cleaned
  • Oli+Ve Garlic EVOO
  • Fresh rosemary, chopped
  • Salt and freshly ground pepper

DIRECTIONS

  • Sprinkle shrimp with salt, pepper and rosemary.
  • Coat with garlic oil and toss
  • Refrigerate in the marinade overnight.
  • Spread shrimp in a single layer on a baking pan and roast in a preheated oven at 400 for 8 to 10 minutes.
  • Remove from oven and finish with fresh squeezed lemon juice on top.
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Marinated pork tenderloin with Sesame oil and Honey Ginger Balsamic

Ingredients:

  • Pork Tenderloin
  • 1/4 cup Sesame Oil
  • 1/4 cup Honey Ginger Balsamic
  • Fresh garlic cloves, minced (to taste…2-4)

Instructions:

  • Whisk together the sesame oil, honey ginger and minced garlic in a bowl
  • Place pork tenderloin in a large sealable bag and pour marinade in bag
  • Marinate in refrigerator at least an hour or overnight
  • Transfer pork to a baking dish and cook in a 350 degree preheated oven until pork is no longer pink in the center (approx. 30-45 minutes, maybe longer depending on thickness of the tenderloin)

Serve with the following:

  • Fresh asparagus tossed in our Tuscan Herb Infused Olive Oil and sprinkled with garlic salt (place on a cookie sheet and roast in the same 350 degree oven for about 30 minutes (less time if they are on the thin side)
  • And a sliced fresh tomatoe

Submitted by Caitlin Davidson

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Marinated Flank Steak

Ingredients:

  • Flank steak (1 to 1 1/2 lb)
  • 2 oz. Sesame Oil
  • 1 oz. Honey Ginger Balsamic
  • 1/2 t. garlic powder
  • 1 T. onion, minced
  • 1/8 cup soy sauce
  • 1 T honey

Preparation:

  • Pierce meat with fork (front and back) or score the surface with 1/4″ deep knife cuts, 1″ apart
  • Place meat in Ziploc bag
  • Combine remaining ingredients in a jar with lid and shake to mix
  • Pour liquid in bag with meat, seal and marinate at least 2 hours or overnight
  • Cook quickly on high heat on a grill (4-6 min on each side) or a hot cast iron skillet or a preheated 400 degree oven
  • Remove from heat, cover and let rest for 10 minutes
  • Slice thinly across the grain
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FIG STEAK WITH ASIAN SALAD

 For the marinade:

·         1/3 cup fig balsamic vinegar

·         ½ cup orange juice

·         ¼ cup low sodium soy sauce

·         2 garlic cloves, crushed

·         1 lb. flank steak, or steak of your choice

For the Salad:

Mixed Greens
1/2 red pepper, sliced thin
Toasted sliced almonds
Your favorite Asian dressing (try Oli+Ve sesame oil mixed with honey ginger balsamic)

·         Mix the marinade together in a ziploc bag big enough to hold your steak as well.

·         Add steak and let marinate overnight in the fridge.  

·         Remove from marinade (and discard the marinade).

·          Grill or broil your steak until desired doneness.

·         Once the steak is done, let the steak rest for 5 minutes.  Then slice on the diagonal.
Mix your salad greens and toppings.  Assemble your salads – and top with dressing.

Submitted by: Kimberly Campbell     Recipe adapted from The Charming South Kitchen