Abby here.
If you’ve ever been to a grocery store you know that grass-fed beef can cost you an arm and a leg.
And of course the best cuts are even more expensive. (Although you can buy a really nice grass-fed steak to cook at home for less than you’ll spend on a whoknowswhat-fed steak at most restaurants.)
Which leads me to round steaks, perfect for meals like fajitas. They can be tough, but they are always cheaper.
Which leads me to kiwis. Did you know kiwis are a natural meat tenderizer? They contain a natural enzyme, Actinidin, that breaks down meat fibers… fast!
- Slice a kiwi in half and rub it all over both sides of your meat.
- Smash half a peeled kiwi in your hand (you only need 1/2 kiwi for 4 pounds of meat) and massage into your beef.
I choose the second method and combined the kiwi with spices to season my beef for fajitas, letting it all marinate in the fridge for about 2 hours. I quickly pounded out the meat with a meat pounder before cooking. Our meat was very tender!
Most important thing to remember: you need much less kiwi than you think. I only used a 1/2 piece of fruit and it was plenty! Using too much with cause the meat to break down too much, making it soggy.
Best part about it? We didn’t need a chemical laden store-bought meat tenderizer. I heard the same things works with pineapple, but can’t vouch for that one.
Have any other kitchen secrets? I’d love to hear them!
We’re linked up:
Healthy Roots, Happy Souls
