Tomato-Buttermilk Marinade

Chef’s Notes: I concocted this recipe to use on some steaks that weren’t a very good cut of meat and needed a marinade. It worked great to make the meat tender and gave it just a hint of flavor.

I also tried the marinade on boneless chicken breasts and it was quite simply amazing. It made the chicken moist and incredibly flavorful.

I cut both the steak and chicken into strips (about 1/2-inch wide and 1-inch long) and cooked them in a grill pan. I marinated the steak about 4 hours and the chicken about 45 minutes.

Tomato-Buttermilk Marinade
(makes 1 cup)

1/4 C. tomato paste
1 T. minced onion
1 T. minced garlic
1 tsp. herbs (I used 1/4 tsp. each of thyme, oregano, tarragon, and Penzy’s Mural of Flavor)
1/2 tsp. brown mustard seed (or 1 tsp. stone ground mustard)
Pinch of salt and pepper
1-2 tsp. hot sauce
1 T. olive oil
3/4 C. buttermilk

Combine all ingredients except buttermilk in food processor; process until combined. Slowly add buttermilk and process until thoroughly mixed.


One Response to Tomato-Buttermilk Marinade

  1. Amy B. says:

    Thanks for sharing this, very helpful! 🙂

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