Prep 2 mins
Cook 0 mins
This is great for Steaks, Portobella Mushrooms, Shrimp, and Chicken
- 2 -3 steaks (It's also nice with Shrimp, Portabello Mushrooms, and Chicken)
- 1⁄2-3⁄4 cup Worcestershire sauce
- 3 tablespoons Italian salad dressing (zesty is best)
- 2 tablespoons garlic powder (Garlic Pepper adds a nice zip to the marinade)
- 1 teaspoon onion powder
- 1 tablespoon seasoning salt (I like Paul Prudhomme's Meat Magic for this, although any good seasoned salt will work just fine.)
- 1⁄2 teaspoon cracked pepper (Lemon Pepper is also good)
- 1 teaspoon liquid smoke flavoring (Hickory or Mesquite)
- Place your item(s) to be marinated in a "zip top" freezer bag.
- Pour a generous amounts of the liquids & spices into the mixture.
- **I put measurements on the recipe, but truth be told, everything is just "eye balled." Nothing is measured, just start pouring. Have fun.***.
- If your Italian dressing comes in a plastic bottle, add NO MORE than 2 squirts (3 tablespoons). Any more than that, you will taste the vinegar in the dressing -- and that's not good.
- The rest of the ingredients are subject to your own taste. I personally cover each side of my steak in a fine white garlic & onion powdery layer.
- Once everything's in there, mix everything together by shaking the bag around.
- You can either put the bag into the fridge for an hour or so or if your meat is cold, you can leave the it on the counter while the meat warms up a bit.
- Whatever you do, make sure to roll the bag around and flip it occasionally.
We used this on flank steak. I followed the recipe and we really liked it. Definately a keeper. thanks for a great recipe. Donna
I have used this marinade for ribeyes, among other things, several times. It just makes steak melt in your mouth! I've used variations of it on pork and chicken. Can't wait to try it on portabellas. Thanks!