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Lemon Pepper Marinade
Lacey Baier
It just doesn’t get more simple (or more delicious) than this Lemon Pepper Marinade. Zesty lemon juice, crushed black peppercorns, olive oil, a pinch of sea salt.
5
from
3
votes
Print Recipe
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course
Meal Prep, Sauce
Cuisine
American
Servings
4
Calories
286
kcal
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Ingredients
1x
2x
3x
1
lb
skirt steak
1
tablespoon
lemon zest
3
tablespoon
freshly squeezed lemon juice
2
garlic cloves,
minced
1
tablespoon
black peppercorns,
crushed
½
teaspoon
sea salt
2
tablespoon
olive oil
Instructions
In a sealable
ziplock bag
or
air-tight container,
add the skirt steak, followed by all the ingredients for the marinade.
Press the air out of the bag and seal tightly, making sure to press the marinade around the steak to coat.
Place in the fridge to marinate at least 30 minutes, ideally up to 6-20 hours.
Nutrition
Serving:
4
oz
Calories:
286
kcal
Carbohydrates:
18.2
g
Protein:
26.4
g
Fat:
25.6
g
Saturated Fat:
6.3
g
Cholesterol:
87.3
mg
Sodium:
286.4
mg
Fiber:
1.2
g
Sugar:
7.5
g
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