Prep 15 mins
Cook 0 mins
Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor. Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade.
- 1 cup olive oil
- 1⁄2 cup sherry wine vinegar or 1⁄2 cup red wine or 1⁄2 cup white wine or 1⁄4 cup lemon juice
- 2 tablespoons soy sauce
- 2 cloves garlic, sliced
- pepper, Coarsely ground
- red peppercorns (optional)
- 1 teaspoon italian seasoning
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- Place all ingredients in glass screw-top jar; shake vigorously.
- Arrange meat in shallow glass dish; pierce with a fork.
- Pour marinade over meat; turn to coat.
- Cover and refrigerate several hours or overnight, turning meat occasionally.
- Remove meat from marinade; pat dry.
- Remove any pieces of spices or herbs that may stick to meat.
- This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.
I used this recipe, with a few slight modifications to compliment recipe 8224, Fried Rice (Chow Fun). I had a package of a cheap cut of beef (simmering steak) and was looking for a suitable marinade for it. This recipe looked good and so I gave it a go. I deboned and removed most of the fat from the steak and cut it into three inch strips about three eighths of an inch wide. I also scaled the recipe in a few places to compensate for the amount of meat I had to marinate. I also added 2 tablespoons of honey, and a pinch of Basil, just because I like honey and Basil. Also, I used red wine vinegar for the 2nd ingredient. After whisking in a large measuring cup for a bit, I tipped the marinade into a large "Zip-Lock" freezer bag. The meat, having been pierced, went into the bag, the bag was sealed, and everything was given a few turns around and about in the bag. I set the bag into a meat loaf pan and put it into the refrigerator. I turned the bag every hour, and the whole affair was in the fridge for about 7 hours before cooking in my wok. I am pleased to say that an otherwise cheap piece of meat was transformed into a tender and extremely tasty dish. One thing I have learned about marinades… you have to take them on faith. They sometimes smell horrible, even to the point where I though about tossing it out and starting over again. I'm glad I didn't… bad smell ultimately led to a fabulous taste. Another 5 star rating from me for this recipe.
Makes steak taste like nothing i've ever tasted & makes it melt in your mouth . Had my parents over for dinner & the recipe has been passed on to my mother too. Nice one !!!!!
I used this on 4 rib eye steaks. Not so much as to tenderize them, but to give them a boost of flavour. I did use 4 garlic (just because we are such garlic fans) ... left out the sugar....added about 1T of my special recipe for ground pepper...and poked holes in the steak for the marinade to penetrate! Made them so tender and tasty! I would definitely recommend this recipe!