Hypoallergenic Onion Juice Marinade

     Grocery stores have plenty of handy bottles of ready-to-use marinades and steak sauces.  Unfortunately, these are useless to some of us. I no longer waste time reading ingredient labels  to determine that "yep, every single one contains  soy sauce (soy, yeast), corn syrup (corn), white vinegar (corn, yeast) and/or other problematic ingredients."  Fortunately, there are a number of other ways to tenderize and season a piece of meat.  The following recipe is one of them.  

     Onion juice is an excellent tenderizer. One traditional way to get onion juice for a marinade is to mince an onion, add salt to it and wait for the salt to pull the juice out of the onion. Another is to give a good squeeze to a grated onion. These methods work, but it’s quicker  just to push an onion through a juicer.  Do rinse your juicer thoroughly before proceeding to make, say, orange juice.

     Meat marinated in this way does not taste as oniony as you might think; it just comes out tender and delicious. This marinade works brilliantly for steaks, beef kabobs and lamb chops.

     juice of one onion (1/2 cup or so)

     ¼ c. olive oil (See Oil in the Glossary)

     1 tsp. salt (See Salt in the Glossary)

     ½ tsp. black pepper (See Spices in the Glossary)

     Stir all ingredients together.  Makes enough for several steaks.