I hate to be the grammar police but…
As an editor, I try not to uphold people to the same expectations of grammar that I hold to my writers or myself. And by people, I mean friends, family, the general public, texts, anyone that emails me ever. However, as I read through recipe blogs I’m always surprised at how many people confuse “marinade” with “marinate.” Marinate is the verb, marinade is the noun (aka “the sauce”). Hence, you would marinate it in the marinade. I don’t know why it bugs me. Yes, I’m an editor, but there are lots of other typos that don’t bug me in the slightest.
Now that I have that little annoyance off my chest, onto the recipe. This marinade is really quick and simple but packed with flavor. It’s a good one to whip out if you have mint and/or oregano in your herb garden and last minute dinner guests. You can pair it with nearly any meat, from steaks to chops or even ground meat if you’re doing a meatball or loose sausage patty thing. This time we put it on lamb because we were feeling fancy, but you could just as easily use it with venison backstrap or even some hog chops.
Do note that this recipe is more about the simple marinade, less about being strict with the cooking instructions. You don’t have to pan sear it, feel free to grill or broil instead. Cooking time also depends on the thickness of your chops and how pink (or not pink) you prefer your meat.
- 2 sprigs fresh mint plucked and finely chopped
- 2 springs fresh oregano
- 1/4 cup olive oil
- juice of 1 lemon
- salt and pepper to taste
- 4 4 oz steaks, chops, whathaveyou
Combine the mint, oregano, olive oil, lemon and a little salt and pepper and mix well. Season the meat to your liking with salt and pepper. In a large ziplock, add the steaks or chops and squish around to evenly coat. Let sit for 30 minutes or up to 8 hours.
Heat a pan over medium heat (about a 5) and pan sear the steaks until crisp on each side or until they reach your desired doneness. The heat should be set so you can cook them 5-7 minutes per side without burning them for a medium rare center. Let rest, covered, for about 5 minutes before serving.