In my quest to make cheap, tough cuts of steak (mostly it’s been bottom round steak) into juicy, tender, delicious steaks I’ve been playing on the “Steak Chaliapin” recipe. Instead of simply using onions to provide protease (three syllables “pro-tea-aze”, not like a chick at a club who is a “pro-tease”).
The latest concoction is:
1 medium to large onion
2 pieces of fresh pineapple (about half a ring)
4-6 cloves of garlic (half a bulb)
1 teaspoon ginger (ground, fresh, from a jar doesn’t matter)
8 teaspoons apple cider vinegar
2 teaspoons fish sauce
1/8 to 1/4 cup of unpasteurized honey
Add the ingredients to your food processor and process until it is a fine liquid slurry. We are looking for the protease enzymes in the onion, garlic, pineapple, and honey, so they can’t be canned or pasteurized. The vinegar is just there to up the acid which also speeds up proteolysis. The ginger is just because. Maybe next time I’ll use lemon.
The result. The steaks marinated for about three hours, and did come out very tender. However the apple cider vinegar taste note was overpowering all the other flavor notes. So next iteration of the “Gas Mask Marinade” will replace the apple cider vinegar with a citrus juice to see if that is a better choice.