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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 !!!!!
YUM!! This is the marinade for steak I have been trying to find!! We like a marinade, but nothing that overpowers the taste of the steak. I prefer to make them because they are cheaper and I can control the salt, but my husband is picky about his steak. I used some pinot grigio I had open in the fridge and low sodium soy, but followed this recipe to the letter. I thought I was going to make the steaks the same night but we weren't that hungry, so they stayed in the marinade around 24 hours until the following evening. I grilled them inside on my grill pan, and served them with a couple of veggies. I have tried a few others on this site and my husband said they were too strong. This one he said was a keeper after the first bite!!! Thank you for sharing :)
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!
Made this marinade up and put it on some cheap simmering steaks. Let them mingle for 6 or so hours. Cooked them on the gas grill and they turned out pretty good. The marinade itself tasted great. Thanks for sharing.
I agree with one of the other reviewrs this recipe will do well with a cheaper piece of meat that need alot of flavor to make it take good! the recipe flavor is very rich! very yummy though!
This was perfect! I soaked our steaks while we were at church, came home grilled them up and everyone LOVED them! We will definitely do this again! Thanks for posting.
My husband doesn't like his steaks MESSED with. Even though most of the ingredients in this marinade are on his "I hate" list, I took a chance and pushed the marinated, barbecued steak under his nose. "Mmmm, now this is good steak!" he exclaimed. Tricked him again--he doesn't realize how often that happens. Thanks, Pamela, for being an accomplice and providing us with such a nice tasting marinade.
Very good marinade. I used the red wine option. Marinaded venison steaks for about 5-6 hours and then grilled. Perfection. I did add some minced green onion, otherwise followed the recipe as written. Thanks for posting!
oooh this is good - marinated for a couple hours, then just put on the BBQ on a hot day - fantastic!!!