Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This week, a beef marinade.
Marinades flavour, tenderise and moisten meat.
Meat that has been marinated can be barbecued, grilled or cooked in a frying pan and may be finished by roasting in the oven.
This marinade is a favourite of Chef Pfyl's.
Because there is no sugar in it, it won't burn as the meat cooks.
It's particularly good for beef (fillet, sirloin, rump, rib-eye) and for venison.
The cooked meat can be sliced for a salad or sandwich, or served in a piece.
1kg beef steak
4 Tbsp olive oil
1 Tbsp Dijon or other mild mustard
1/2 tsp smoked paprika
pinch curry powder
sage, thyme or other herb to taste
2 Tbsp Worcestershire sauce
1 clove garlic, crushed
freshly milled pepper
