Prep 5 mins
Cook 12 mins
This marinade will produce the most tender and not to mention the best tasting steak and it's enough for up to four steaks about 1-1/2-inches thick --- just remember to bring the steaks to almost room temperature before grilling this will relax the meat fibers and make for a more tender juicy steak --- the amounts may be doubled but keep the garlic at the same amount, for best results it is recommended to not substitute any ingredients, do not add any salt to the marinade and do not salt the meat until ready to grill --- this marinade may be used for any cut of steaks.
- 2 tablespoons chopped fresh garlic (I use 6 large cloves)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard (can use 1 teaspoon)
- 2 tablespoons soy sauce
- 1⁄3 cup oil (can use olive oil or vegetable oil)
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- Mix all the marinade ingredients together in a bowl.
- Pour over steaks.
- Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
- Remove the steaks from the fridge.
- Bring the steaks down to almost room temperature before grilling.
- Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
- Grill for 6-12 minutes turning 3-4 times or until desired doneness.
This steak is awesome. Very Flavorful. I think I would rather eat this steak than have sex.
I used this marinade on top sirloin steaks. I let them sit for 24 hours and then rinsed them and patted them dry. I was hoping for something that would soften the meat with a slight touch of a 'something' that works with the beef flavor but still lets the beef taste be the forefront. That's not this recipe. It smells garlicky, but it tastes like vinegar and soy. Not much beef taste. They were still eaten, but it was agreed that it wasn't what we wanted. (like a steakhouse marinade). I will stick with salt, pepper and a pat of butter. Thanks anyway.
I was really looking forward to this, but it was kind of disappointing. I did it exactly as written except I didn't have enough Dijon mustard. So I used yellow mustard for the remaining amount needed (about 1/2 tsp I think). I don't think the mustard was the problem tho. I think for me, the balsamic vinegar gave it too much of a sweet taste. I think next time I'll try omitting it or maybe try a different vinegar. It wasn't gross or any thing. It just wasn't very tasty to me, as the sweetness ruined the other good flavors that were going on. My fiance really enjoyed this dish, so I'm giving it four stars. I will be for sure trying this again, just a little differently. Thanks for sharing :)