A1 Garlic Steak Marinade
photo by teresas
- Ready In:
- 1hr 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb beef steak, about 1 inch thick
- 1⁄4 cup a 1 steak sauce
- 2 tablespoons vegetable oil
- 1 teaspoon cracked black pepper
- 2 garlic cloves, minced
directions
- Combine steak sauce, oil, pepper, and garlic. Place steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator for at least 1 hour, turning once. Remove steak from marinade; place on rack in broiler pan so surface of meat is 3-4 inches from heat source. Broil 15-18 minutes to desired doneness (rare to medium-rate), turning once.
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Reviews
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Just an FYI for anyone who might see this. NEVER marinate meat at room temperature, as another review suggests. NEVER EVER DO THIS, IT WILL CAUSE HARMFUL BACTERIA TO GROW ON THE MEAT AND CAN MAKE YOU SICK. Always marinate in the fridge. Please, for everyone's safety. As for the marinade itself? I made this today, and it has worked wonderfully on my steak and mushrooms! Will definitely use this again, my roommate and I both loved it!
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The marinade was excellent though I want to point out a major flaw in your recipe... Steak is at its best when marinaded and cooked at room temperature. DONT marinade it In the fridge the cold closes the pores on the meat much as it does on your body. The room temp allows the pores to open and your marinade to actually marinate. NEVER
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I made this marinade for some ribeye steaks I had in the freezer. While grilling the steaks, I had some portobello mushrooms caps I needed to use up so I threw them on the grill as well. I brushed the marinade on the mushrooms while cooking. Sliced them up and served them as a side to the ribeyes. While my family that the marinade was okay on the steaks, I really enjoyed it more on the mushrooms! What a pleasant surprise!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!