Aaron Massicotte

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The blended marinade from Marinating beef II finally cooked. Amounts for the marinade are in the recipe: Asian beef marinade. The pan got overcrowded and the beef steamed instead of searing, which turned out to be the best thing that happened. Findings at the bottom The line-up Beef out of the fridge and the cast iron on to heat. Quinoa already cooked, edamame and corn waiting, red cabbage and cucumber to cut

Same marinade as last time and the same amounts: Asian beef marinade. One change. The whisk stays in the drawer and an immersion blender goes into the cup Slice and salt Whole steaks again rather than anything pre-cut, sliced thin against the grain. Salt on the board straight away, then the beef waits while the marinade gets built