Living and Thriving Gluten Free

Healthy & Whole Food Eating

Categories: Main Dishes - Beef    

Rosemary sprigs and garlic cloves "scent" beef instead of overwhelming it with this marinade. Try this in place of some "shaker" beef spice mixes. It gives a hint of lovely flavor to beef.

Cut of marinated beef steak with rosemary and cubed potatoes on a cutting board
Image by: Thora Toft

Prep time: 15 minutes Marinating time: 2 to 12 hours Cook time: 1/2 hour to 1 hour Makes: 4 servings Difficulty: Medium

Gluten free Dairy free Grain free Soy free

Use all organic ingredients, and ensure any dried spices are labeled certified gluten free.

I don't normally recommend using olive oil for cooking, as it's not as heat stable as saturated fats (coconut or palm oil, lard, etc.), except that this marinade needs to be refrigerated, and the marinade needs to remain liquid. Olive oil is the next best thing to cooking with a saturated fat, and is the least damaged of the non-saturated fats. It is suitable for occasional cooking, such as this marinaded beef dish.

1/3 cup Fresh lemon juice
1 cup Extra virgin olive oil
1 tablespoon Sea salt
2 teaspoons Freshly ground black pepper
8 large sprigs Fresh rosemary
2 to 8 cloves Garlic, crushed and peeled
1 very small Fresh hot pepper, chopped (optional)
4 servings Beef, your choice of cut
Substitutions and Notes:
  • You can adjust the quantity of lemon juice and oil if you need to. Keep the ratio 1 part lemon juice to 3 parts oil.
  • The rosemary can be used whole, right on the stem, or pick the leaves off and chop them up finely. Juice fresh lemons to make needed amount.
  • Combine all ingredients except beef in a shallow bowl or sturdy plastic bag.
  • Add beef to shallow bowl or bag. Ensure that the meat is fully covered by the mixture.
  • Let marinade between 2 to 12 hours in the refrigerator.
  • Prepare frying pan, grill or baking dish. Cook beef as desired. You can use a bit of the marinade to glaze the meat during cooking, especially the spice bits.
  • Discard marinade.
  • Serve with roasted or pan fried potatoes, steamed veggies and a crisp mixed salad.


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