Tangy, succulent, and budget-friendly
- Carbohydrate 1.05981875 g
- Cholesterol 0 mg
- Fat 7.06032875 g
- Fiber 0.362600000869483 g
- Protein 0.19486125 g
- Saturated Fat 0.5314675 g
- Serving Size 1 1 Serving (17g)
- Sodium 29.70375 mg
- Sugar 0.697218749130517 g
- Trans Fat 0.0903412499999996 g
- Calories 68 calories
Step-by-step
- In a small bowl, whisk together vinegar and seasonings. Whisk in oil. Check for taste and adjust as desired.
- Pour marinade into a large ziploc bag. Add steak and marinate overnight.
- Allow steak to sit at room temperature for about 30 minutes before cooking.
- Preheat grill on medium heat.
- Add steak and grill to desired doneness. Let rest a few minutes before serving.
Liquid smoke does the heaviest lifting in this blend, providing an assertive barbecue profile without requiring a live wood fire. Apple cider vinegar provides the necessary acid to break down surface proteins during an overnight rest in the refrigerator. Allowing the meat to temper on the counter for 30 minutes before cooking ensures even heat penetration from edge to center. Grilling over medium heat prevents the exterior spices from burning before the interior reaches the desired target.
Judging Doneness Without a Thermometer
Testing steak readiness by touch relies on the changing elasticity of muscle fibers as internal temperatures rise. Pressing an index finger against a rare steak yields a soft bounce comparable to the fleshy base of the thumb. Medium-rare beef feels firmer, matching the texture of the palm just below the thumb joint. Well-done meat loses its spring entirely, presenting a rigid resistance similar to pressing a closed fist.
- Substitute canola oil with neutral grapeseed oil in a precise one-to-one ratio if dietary restrictions demand it.
- Swap apple cider vinegar for fresh lime juice to alter the acid profile while maintaining tenderizing capabilities.
- Let cooked beef rest for five minutes on a warm cutting board to allow internal juices to redistribute evenly.
