Garlic and Herb Vinaigrette Marinated Steaks

Garlic and Herb Vinaigrette Marinated Steaks

Garlic and Herb Vinaigrette Marinated Steaks

As with my earlier post about Sesame Seed Crusted Steaks, this is another recipe, albeit somewhat tweaked, from the book that Mrs. Paleovirtus got as a  birthday present from Paleovirtus Jr, detailing many and varied ways of doing wonderful things to a good old slab of cow.

It uses a garlic and herb jacked vinaigrette to marinate the meat, which after a good long soak in its tasty bath is simply pan fried.

The result was a slightly sweet and sour flavour, almost akin to marmalade, but with the pungency of the garlic and the fresh taste of the various herbs mixed in, too.

I served these steaks with a simple onion and mushroom side – I caramelized 2 thinly sliced white onions in 4 tbsp of coconut oil and a teaspoon each of garlic powder, ground ginger, and 5 spice powder, before throwing in 500g of sliced mushrooms, which I then stir fried until they had taken on a nice colour, and lost their excess moisture. I finished off the side dish with a splash each of fish sauce and Saké, and a couple of extra seconds in the pan.

Add a bit of steamed cauliflower on the side of the side, and the job is indeed a good’un.

Garlic and Herb Vinaigrette Marinated Steaks


  • the steaks of your choice – see Notes
  • 4 tbsp olive oil
  • 1 tbsp coconut sugar
  • 2 tbsp red wine vinegar – see Notes
  • 4 tbsp chopped fresh parsley
  • 4 tbsp chopped fresh basil
  • 4 tbsp chopped fresh tarragon
  • 4 tbsp chopped fresh thyme
  • 4 cloves of garlic, minced
  • salt and freshly ground black pepper to taste


  • Prepare the marinade. in a non-metallic bowl, mix the olive oil, coconut sugar, red wine vinegar, chopped fresh parsley, chopped fresh basil, chopped fresh tarragon, chopped fresh thyme, minced garlic, and the salt and freshly ground black pepper.
  • Place the meat in a non-metallic shallow dish large enough to allow it to lay in a single layer. Pour the marinade over the meat, and gently rub it well in to both sides. Place the meat in the fridge to marinate – you’re looking at any length of time between 4 hours (minimum) and 12 hours (maximum), so plan accordingly.
  • 1 hour before cooking time, bring the meat out of the fridge to allow it to come up to room temperature. Remove the meat from the marinade, and gently pat it dry. Don’t worry about any small pieces of herb or garlic left on the surface of the meat. Set aside.
  • Heat a non-stick frying pan over medium high heat. When the pan is hot, add a couple of tablespoons of olive oil.
  • Fry your steaks, in batches if needs be to avoid overcrowding the pan and cooling it down. We like our steaks medium-rare, which for steaks of this thickness, about as thick as your thumb, equates to a total frying time of 3 minutes, or 1½ minute a side. Adjust cooking times to the thickness of your steaks, and your own personal preference for doneness.


  • This amount of marinade was perfect for 1 200g entrecôte steak, and 2 150g sirloin steaks. For a larger amount of meat, simply scale up the quantity of marinade accordingly.
  • If your Paleo preferences put you off using red wine vinegar, simply replace it with the same volume of freshly pressed red grapefruit juice.


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