The Best Marinade and Chimichurri Sauce

FOOD AS MEDICINE

When grilling or barbequing meat, using a marinade not only helps to tenderize and impart more flavor, it can also be protective against carcinogenic compounds that form at high temperatures. Using ample acid in a marinade such as vinegar or citrus helps to reduce the formation of heterocyclic amines (HCAs) and can also make for a more tender and juicy final product. This marinade can be used for steak, chicken or pork and is a great way to incorporate detox-supporting compounds and polyphenols in the diet. Be sure to marinate your meat for at least 2 hours prior to grilling for best results! We used this with about 3 lbs of skirt steak for a fajita night recently and it was delicious alongside my Bacteria Battling Chimichurri from The Anti-Anxiety Diet Cookbook! When going more meat-heavy, incorporating plant compounds like herbs, garlic and spices adds brightness as well as detox and gut support!

INGREDIENTS & DIRECTIONS

For the marinade:

Ingredients:

1/4 cup olive oil

1/3 cup avocado oil

1/4 cup tamari (gluten-free soy sauce)

Zest and juice of 1 orange

Zest and juice of 2 limes

3/4 cup cilantro, finely chopped

6 cloves garlic, minced

1 jalapeno, seeded and minced

1 tsp ground cumin

2 tsp coarse sea salt

2 tsp ground black pepper

Directions:

Whisk together the olive and avocado oil, tamari and orange and lime juice. Fold in the cilantro, garlic, jalapeno, spices and salt and stir to combine. Pour over meat of your choice and refrigerate, covered, up to 8 hours.

Bacteria Battling Chimichurri (from The Anti-Anxiety Diet Cookbook)

Ingredients:

¼ cup parsley

¼ cup basil

2 Tbsp oregano

5 cloves garlic, smashed

2 Tbsp lemon juice (juice of 1 lemon)

½ cup olive oil, extra virgin unrefined

2 tsp sea salt, plus more to taste

¼ tsp white pepper

2 tsp red chili flakes

Directions:

In a food processor, using the “s” blade, combine all ingredients parsley through lemon juice on high.
After a minute or so, use spatula to scrape sides and mix again for a minute.
Scrape sides again, then while blade is running pour in olive oil at a constant drizzle and then sprinkle in salt, pepper, and chili flakes.
Adjust flavors to taste, adding additional salt as needed and then set aside allowing flavors to further combine you prepare your meal. Serve over steak, chicken, pork or fish as well as a variety of vegetable sides–really this is a universal sauce that goes with just about anything!