Marinade for Beef

Submitted by Anita Harris

"This marinade gives an "excellent" flavor to your steaks or beef tenderloin roast. I like to serve this with Hash Brown Potato Casserole, Garlic Salad and hot bread. It's a good meal to serve for a dinner party. (I have posted the recipes for the potato casserole and the garlic salad). Prep times and cook times vary depending on how well done or rare you like your meat)."

 

• Ingredients: 9
• Serves: 6

ingredients

• 1⁄2 cup vegetable oil
• 3⁄4 cup soy sauce
• 1⁄4 cup Worcestershire sauce
• 2 tablespoons dry mustard
• 2 teaspoons black pepper
• 1⁄4 cup apple cider vinegar
• 2 cloves fresh garlic, minced
• 1⁄3 cup lemon juice
• 6 steaks, of your choice or 4 -6 lbs beef tenderloin

directions

1. Combine all ingredients in a glass deep or large zip-lock bag and mix well.
2. Add beef and marinate for several hours.
3. Grill steaks, basting with marinade to desired doneness or place roast along with marinade in a baking dish and bake@ 350 degrees for 40-50 minutes for rare.
4. If whole tenderloin (4-6 lbs) cook 45-60 minutes@ 425 degrees for rare (140 degrees).
5. I bake the tenderloin@ 350 degrees for about 2 hours for medium well.
6. Let sit about 10 minutes before slicing.

Reviews

[KristinB]

Well, I've now made this three times in the past week!! :) It is FABULOUS..the best marinade ever!! The first time I followed the recipe exactly, second time had no soy sauce so just left it out, third time used red wine vinegar instead of the apple cider vinegar. It was great each way, but we've decided we like the red wine vinegar best. Thank you so much..this is our new marinade recipe!! (We aren't fans of a 'sweet' steak & this is just nice & savory!!)

 

[gwynn]

Fantastic marinade. Thanks for posting.

 

[SMScooking]

I halved this recipe to marinade beef tenderloin steaks for a date night at home - followed the recipe exactly except I substituted spicy mustard for dry mustard. Steaks sat in the marinade for 3-4 hours before being grilled - they were amazing. Great combo, will use often.

 

[LondonKarma]

Absolutely delicious. I had almost 6 pounds of beef that I marinated overnight and then broiled for about 15 minutes a side until the meat thermometer was at 160 for medium. Definitely a keeper. Thanks for sharing this recipe.

 

[LynneBethany]

I live in Colombia, and the meat here is really tough- my theory is that it's because the cows aren't corn-fed, but pasture-grazed. Anyway, I'm sick of spitting out gristle, and chewing my meat for five minutes before I can swallow- Enter marinade. I didn't have any mustard, so I didn't add that. I also sprinkled on meat-tenderizer. I don't know if it did any good or if it was just the marinade, but this beef came out tender and scrumptious. I'm not a fan of vinegar taste, so I might lessen it a bit the next time. I also froze the raw meat in the bag with the marinade after it'd marinaded for a day. I take it out one portion at a time to cook and it's delicious grilled or pan-fried. Definitely a keeper.