Prep 10 mins
Cook 0 mins
This is a recipe I saved out of a usaweekend magazine years ago. I tidied it away and, of course couldn't find it again, until today. So I thought I would copy it here where I can always find it and you can too. I have put down 4 servings, but of course it will depend on what you'll be grilling.
- 1⁄2 cup packed brown sugar
- 6 tablespoons olive oil
- 4 tablespoons cider vinegar
- 3 medium garlic cloves, crushed
- 3 tablespoons grainy mustard
- 4 tablespoons lemon juice
- 1 1⁄2 teaspoons salt
- Mix all in a large bowl or zip bag. Add the meat of your choice; coat all sides. Marinate 5-10 minutes. (You may soak longer to intensify flavors, but tests show longer marination does not increase anti-cancer activity.) Remove meat from marinade and place on hot grill. Remove meat from grill as soon as it's done: Longer grilling produces more carcinogens (cancer-causing agents).
I tried this recipe years ago, ( after seeing it in the USA Weekend magazine, too) and it is the best marinade recipe I have had. I added a little Cajun seasoning spice to it, and that adds a lot of pizazz. I highly recommend trying this the next time you grill. Yum - steaks tomorrow.
I can't attest to the anti-cancer claim, but this is certainly a tasty marinade. And easy! I cut the recipe in half, which was just enough for a flank steak. Unfortunately, this was most likely our last grilling session of the year, since it is going into our typical Pac. NW fall weather! :) Made for Fall 2011 PAC game.