Steak marinade. Read Customer Reviews & Find Best Sellers. Add hot pepper sauce and garlic, if desired. Fat: Since the steaks that benefit most from a marinade tend to be lean, adding fat back to the steak really helps add moisture (aka juiciness) to the steak.
Steak marinade is perfect to use on those tougher, less expensive cuts of meat like roasts, tri-tips, and shoulders, so use it liberally. Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight. The original recipe used balsamic vinegar. You can have Steak marinade using 8 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Steak marinade
- It's 1 clove of garlic minced.
- Prepare 1 of shallot minced.
- It's 2 tablespoons of paprika.
- It's 2 tablespoons of season salt.
- Prepare 1 teaspoon of pepper.
- Prepare 5 tablespoons of aloha soy sauce.
- Prepare 5 tablespoons of olive oil.
- You need 5 tablespoons of cooking sherry.
Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better. Submit a Recipe Correction Instructions In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. How to Make this Easy Steak Marinade: Whisk marinade ingredients: in a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
Steak marinade step by step
- Let it marinade for a few hours.
- Then grill till done.
Pour over steaks and marinate: place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while. Whisk together the ingredients for (one) marinade in a small bowl until combined. Combine marinade with steak in a ziplock freezer bag, and toss until the steak is evenly coated in the marinade. Steak marinade can be made of liquids, like my recipe below, or a combination of dry ingredients that's most often referred to as a "dry rub." When I make a marinade, I aim to combine the following: an acid to tenderize + an oil + flavor.
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