Eosinophilic Esophagitis Friendly Herb & Citrus Beef Marinade
Total time2 hr 10 min
Prep time10 min
Cook time0 min
5.0(16)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp fine sea salt
For marinating
- 1 ½ lbs beef (flank steak, skirt steak, or sirloin)
Instructions
- 1
Whisk together the coconut aminos, apple cider vinegar, orange juice, orange zest, olive oil, garlic, ginger, turmeric, rosemary, thyme, and sea salt in a small bowl until fully combined.
- 2
If you plan to use any of the marinade as a finishing sauce, pour off and reserve about 3 tablespoons into a separate small container before adding the beef — set it aside in the refrigerator.
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