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Vanilla Lime Marinade Recipe From Chef Patrick Fellows

  • By Bethany Mavis
  • Published May 24, 2013
  • Updated Nov 6, 2013 at 12:49 AM UTC

Zest up lean meats with this savory-sweet sauce from triathlete-chef Patrick Fellows.

Ingredients
1 pound of flank steak, pork tenderloin or chicken breasts
3 T Lea & Perrins Worcestershire Sauce
½ tsp cracked pepper (Louisiana-style is up to a T), or ½ tsp Sriracha
1 T grated fresh ginger (peel 1 inch of fresh ginger, then use microplane zester to grate)
1 T lime zest (use microplane zester)
Juice of above lime
½ tsp vanilla
1 T olive oil

Directions
Place all of the ingredients in a Ziploc bag and marinate for at least 30 minutes (up to 4 hours for the most flavor). Remove meat from Ziploc and grill to desired doneness. I usually make a double or triple batch of this and cook 1–3 pounds of meat at a time, then keep the grilled meat for salads or to be served over pasta.

To get Chef Fellows’ recipes for a basic balsamic vinaigrette and a favorite side dish, lemon feta orzo (pictured) click here.

Meet the Triathlete-Chef
Right around the time Patrick Fellows opened his first restaurant 12 years ago, he started racing triathlon. “So every restaurant I’ve had has been really healthy,” he says. He now owns his third restaurant, Fresh Junkie, a fast-service salads and wraps eatery in Baton Rouge, La. Fellows says he “fell into” his line of work after working in restaurants off and on since age 18 and eventually discovered his love of cooking. That led to opening a personal chef business and eventually restaurants. In addition to his restaurateur career, he also works as a running shoe sales rep for Mizuno and helps put on several triathlon and running races in Baton Rouge. Though he grew up a competitive swimmer, Fellows only started racing triathlon after a serious shoulder injury brought him to rehab, where he started swimming again and taking spin classes to lose weight. “Once I started doing tris, that’s what my life really became about,” he says. Fellows’ wife and two kids have even gotten the triathlon bug—they’ve all raced local races that Fellows helps organize. “The training, the racing—everything I do revolves around that healthy lifestyle.”

RELATED: Chili-Citrus Grilled Chicken And Veggie Bowl Recipe

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FILED UNDER: Nutrition / Recipes TAGS:

Bethany Mavis

Bethany Mavis

Bethany Mavis is the associate editor for Triathlete and Inside Triathlon magazines. She received her B.A. in journalism from Point Loma Nazarene University and is a multiple half-marathon finisher.

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