Make Steak 10x More Tender: Marinate It In This Canned Ingredient

Many foodies already know that there are a ton of accessible pantry ingredients that will help you attain delicious steak. Humble coffee grounds, for instance, make an effective and yummy rub for beef. Whether you're grilling, broiling, or pan-frying, we've discovered that you don't need to shell out on fancy, steak-centric ingredients like bespoke seasonings to coax the most flavor out of your meat. Another great way to treat steak, one that tenderizes your beef beautifully while adding subtle, buildable flavor? Use coconut milk.

Yup, it's true: that can in your pantry might be just what you need to marinate your steaks and get even affordable steak cuts supple and tender before throwing them on the heat. Coconut milk isn't actually "milk" at all in the technical (dairy) sense, as it's extracted from the meat of mature coconuts, but it still tenderizes the fibers of steak, just like any good marinade does with animal proteins. Also, the ample fat in the milk works as a moisture barrier that seals in juices and allows seasonings to stick to the surface of your steak.

Many coconut milk-based marinades lean in an Asian direction (more on that in a sec), but you can build your marinade pretty much the same way you would with any other carrier as a base — namely, by adding acids, sweeteners, and spices. Let your steak soak in its coconut milk bath for as little as 30 minutes, although you will unlock max flavor potential and tenderness by giving it a few hours in a zipper bag or pan in the fridge.

"You put the lime in the coconut," instructs a popular song from the '70s, which also provides a valid lesson for making a coconut milk marinade. In fact, lime juice might just be the VIP backup singer to our milky superstar. In a steak marinade, acidic citrus juice works with coconut milk to effectively tenderize the muscle fibers of the steak, helping achieve more supple, delightful beef. What do lime and coconut have in common in culinary terms? They are two great flavors that sing in Asian-inspired profiles. To that end, you can (and should!) spike your marinade with curry powder, chilis, sesame oil, ginger, garlic, fish sauce, and/or brown sugar. You aren't limited to these flavors, obviously, but they're a natural direction to go when using coconut milk.

Don't forget that, if you make a killer marinade, you can reserve some of it so you have a delicious sauce to enjoy with your steak at the table. Already used up all your coconut milk creation in the marinade bowl? Take heart! Pour your used marinade into a pan and let it simmer at a rolling boil for at least five minutes, or until the sauce reaches a steady 165 degrees Fahrenheit. This ought to kill any potentially harmful bacteria and will let you enjoy your sauce. We know some of the reasons that steak tastes better at restaurants, but a coconut milk marinade will give you an awesome shot at unlocking professional-level flavor and a delightful tenderness that will enhance your steak dinner.