Tender, melt in your mouth meaty bites can be fun any time of year, but more often than not many people end up with meat that is chewy and overdone. It's relatively easy to turn almost any cut or grade of meat into a delicious dinner with just a little bit of kitchen chemistry.
A few years ago while making beef and broccoli I stumbled upon a quick fix to tenderizing the beef. It was one of those things where you ask "where were you all my life?" And the answer is - taking up wasted space in the back of the refrigerator. That's right - that wasted box of baking soda is really the queen of the kitchen. With just a little bit added to your meat marinade you can have tender little pieces of meat too. (And just a heads up - although you could probably get away with using the refrigerator box, cough up the extra 33 cents and buy a new box of baking soda!)
1/3 c worcestershire sauce
1/3 c soy sauce
1/3 c brown sugar
1/3 c cold pressed olive oil
2 large garlic cloves minced
2 tsp baking soda
2 tbsp chopped basil
1 tbsp dijon mustard
Add all ingredients to a ziplock back and shake to mix well.
Add to this mix 1 pound of 1 inch cubes of sirloin or rib eye steak and let sit for the afternoon (or for the next day).
Heat cold pressed olive oil in a skillet or heat the grill with appropriate rack on high. Add steak to heat and sear. Two minutes with constant attention for medium rare.
Serve with brie and french bread for a quick dinner.
Ziplock ingredients also freeze well if you're trying to use up excess beef pieces.