Quite possibly, the best steaks I've ever had are those that have been marinated. Marinating a steak enables you to flavor the meat according to what you like in terms of flavor. Growing up years ago, I watched my parents marinate many steaks whenever we had them at dinnertime. And it's a very simple procedure, too.
The recipe I'm passing along is for a "Steak Marinade". This is a special mixture of ingredients that you mix and the meat is placed in this mixture. It can be marinated at room temperature for 2-3 hours or overnight in the refrigerator. Then, the meat is ready for grilling. This makes a steak that's much more flavorful.
You'll see in the recipe that it calls for the meat to be sprinkled with meat tenderizer. This is a step that I also recommend. I've found that this certainly helps a steak become more tender and scoring it before adding the tenderizer helps in the meat's ability to absorb both the tenderizer and the marinade. In case you're not sure what scoring is, this is taking a knife and slicing the top surface of the meat without going all the way through it. Once the marination is finished, then proceed with cooking your meat the way you like it.
This recipe makes a large amount of marinade, so if you're grilling 4-6 steaks, this would be plenty. If you're marinating a smaller number, you can prepare the entire batch of marinade and use the amount you'd like, storing the remainder in a covered jar under refrigeration. Then, you'll have a batch of marinade to use whenever you want. Also, when you're done marinating the steaks, I would advise discarding the used marinade, due to food safety concerns.
After a good steak dinner, something light and refreshing would good to have. I passed along a recipe for "Lime Chiffon Pie" sometime ago that would be perfect to serve after a heavy meal. To get the recipe, follow this link:
Flavor your steak with this marinade and you may start marinating regularly whenever steak is on the menu!
- 1-1/2 cups vegetable oil
- 3/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons dry mustard
- 1 tablespoon black pepper
- 1/2 cup wine vinegar
- 1-1/2 teaspoons parsley flakes
- 2 cloves minced garlic OR garlic salt to taste
- 1/3 cup lemon juice
Score steaks and sprinkle with meat tenderizer about 30 minutes before covering with marinade. Place steaks in a shallow container to where they lay flat. Combine all ingredients and use the desired amount to cover steaks (for 4-6 steaks, use the entire batch of marinade. For fewer steaks, use 1/2 to 1/3 of the marinade). Cover and let steaks marinate at room temperature for 2-3 hours or overnight in the refrigerator. Broil steaks according the degree of desired doneness. Discard used marinade. Keep any unused marinade in a covered jar in the refrigerator.