|A smoky milk steak marinade.|
I hereby briefly interrupt my interstate travel journals to bring you this simply smokin' steak marinade recipe. It's a recent experiment and it's super easy, so easy that there is really no excuse for not trying it. Go on now, caress your steak with milk and let those warm, seductive paprika notes sing...
hot smoked paprika milk marinade
(makes enough for 2 steaks)
1/3 cup milk
4 teaspoons hot smoked paprika
Mix milk and hot smoked paprika together to create the marinade. That's it! You may add more flavours with minced garlic and herbs, if you like. You may also add salt to season it now, or you may decide to salt your steaks later - just before grilling, or even afterwards.
Alternatively, mix together just enough milk and hot smoked paprika together to form a paste, and rub all over the steaks.
how to use this smoky marinade:
Marinade for at least 1 hour, but 2+ hours or overnight would be even better for greater flavour infusion. If the meat is not well-immersed in the marinade, flip it every now and then.
(Vegetarians: I imagine you can use this smoky milk marinade for things like vegetables, tofu, tempeh, and mock meats, too.)
When you're ready to eat, remove steaks from marinade, oil the pan, and cook those juicy hunks to your liking. Serve the steaks with a sprinkle of salt, plus a drizzle of extra virgin olive oil or a slice of butter. Alternatively, you cook the marinade to create a sauce to go with the steaks - see below.
what to do with the leftover marinade?
You can try simmering the leftover paprika milk marinade along with some butter to reduce it down to a sauce that can go nicely with your steaks. Alternatively, save it and use it later in another dish - quiche, gratin, scrambled eggs and whatever else takes your fancy...
|Hot smoked paprika milk steak.|