Chef Tony M.'s Note:
Flavorful marinade to use with steaks or chops. This came about after many years of experimenting.
My Private Note
Units: US | Metric
- 1Mix ingredients in a small bowl.
- 2Prepare thawed meat by poking meat with a fork and lightly sprinkling some meat tenderizer on both sides. You don't need much! Allow to sit for about 5 minutes.
- 3Pour 1-3 tablespoons of marinade on each side of the meat. Allow to rest in refrigerator for at least 20-30 minutes - turning once during that time.
- 4If grilling, set grill to high setting. You want to sear the meat to lock in the juices. The marinade will help keep it from burning. Adjust heat as necessary and cook to preferred doneness (e.g., rare, medium, well).
- 5I like to shake some lemon-pepper (preferably the kind without salt) on my steak or chops while cooking - it gives it a bit of zest.
- 6Adjust marinade proportions to your preference. You can also use real orange slices or pieces (use plenty) with some onion in the marinade in place of orange peel. Use leftover marinade to saute mushroom, garlic and red pepper slices to top the meat. Enjoy!
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Nutritional Facts for Beef and Pork Marinade
Serving Size: 1 (180 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 32.3
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1563.6 mg
- Total Carbohydrate 5.8 g
- Dietary Fiber 0.2 g
- Sugars 2.7 g
- Protein 2.5 g