Is anyone else looking for a recipe to grill up something savory and delicious for Father’s Day next weekend!? I was inspired by a new product at Trader Joe’s that uses rosemary, balsamic vinegar, and beef tri-tip. Unfortunately, TJ’s didn’t make it gluten-free, so it won’t work for our family, but the list of ingredients gave me a place to start. To enhance the smoky-grill flavor, I substituted smoked salt for regular salt and added in a dash of Spanish smoked paprika for a Mediterranean flair. Then I added a healthy spoonful of Yu Ceremonial Grade Matcha, to boost the umami up over the top, and increase the health benefits of the marinade. I used top round and marinated it for 36 hours – and it was pretty tasty! I think this would work really well with flank steak, tri-tip, or any ‘good for marinating’ cut of beef. Marinades are great for making a leaner and less-expensive cut of meat taste amazing, but in addition to being delicious, many studies have suggested that marinades can effectively reduce the carcinogen effects of grilling.

We all love the beautiful markings and umami flavor imparted by the ‘Maillard reaction’* (the color and flavor that appears when amino acids and sugars in foods are exposed to high heat), but unfortunately, high-heat cooking may also increase cancer-causing compounds in meats. The good news is that, according to this article in the Natural Medicine Journal**, there is strong evidence that certain marinade ingredients (including olive oil, vinegar, fruit juices, garlic, and onions) can reduce the formation of cancer-causing HCA (heterocyclic amine) during grilling. And antioxidant-rich green tea is among a group of foods that have been shown in lab tests to neutralize the impact of HCA. You’ll notice I chose several of these beneficial ingredients, and then doubled down by adding green tea!