1/4 cup white wine
1/4 cup coconut aminos
2T lemon juice
2T olive oil
1T honey
3 cloves garlic
1 large shallot
1 tsp. mustard powder
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. white pepper
Put everything in the blender and liquify. Put flank steak in a Ziploc bag, pour marinade over, and put in the refrigerator for 4 to 6 hours. Grill outside or broil in the oven to medium rare and cut into thin strips on the bias. We serve it on rice, salad greens, or cooked greens.
I am surprised that marinating the meat for that length of time doesn't increase the histamine levels. Also I am curious about the use of coconut aminos as they can ferment (or so it says on the bottle I have).
ReplyDeleteI've found that even when I was the most histamine intolerant, a short amount of marinating in the refrigerator and then not bringing the meat up to room temperature before cooking worked for me. It may not for everyone! I've also been fine with the coconut aminos when they are not combined with high histamine foods - again, your mileage may vary!
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