Marinade for Steak
Marinades, Sauces & Compound Butters - An excellent marinade for less tender steaks.
Ingredients
- ½ Cup Olive Oil
- ¼ Cup Soy Sauce
- ¼ Cup Worcestershire Sauce
- ¼ Cup Lemon Juice
- 2 Cloves Garlic, Finely Minced or put through a Press
- 1 tsp Ground Black Pepper
- 1 Pinch Red Pepper Flakes (Optional)
- 1 Tbls Finely Minced Fresh Herbs Whatever you have in the garden will work - Rosemary, Thyme, Marjoram, etc
- 1 tsp Sugar. Alternatively, you can substitute Balsamic Vinegar for the Lemon Juice
Instructions
- Combine all ingredients in a small bowl or measuring cup and whisk together.½ Cup Olive Oil, ¼ Cup Soy Sauce, ¼ Cup Worcestershire Sauce, ¼ Cup Lemon Juice, 2 Cloves Garlic, Finely Minced or put through a Press, 1 tsp Ground Black Pepper, 1 Pinch Red Pepper Flakes, 1 Tbls Finely Minced Fresh Herbs
- Place Marinade in a Ziplock Bag that is also large enough to hold your Steak(s); or in a shallow dish.
- Add Steak(s) to the Marinade. Ensure all sides of the Steak are thoroughly coated with the Marinade. Place in refrigerator for 2-8 hours. If using a shallow dish, flip the steak over 1-4 times during the marinating process.
Notes
More tender Steaks do not require marinating, though all steaks are enhanced by sauces and compound butters. Having said that, Steaks from the more active muscles - Chuck, Hanger, Flat Iron, Sirloin, London Broil - will definitely benefit from the acid in this Marinade as the acid will tenderize the meat.
