Very good marinade.Made everything as written and instead of fresh gingeroot i used 1/8 tsp ginger powder.Thanks for the recipe and will do again.
WOW! This is so easy and so good. I switched out the tarragon for basil. DH prefers sirloin and I prefer ribeye so I bought those. Delicious flavor and the carmelization was beautiful and tasty. DH ended up trying to steal part of my ribeye when he ran out of sirloin and has asked that I make it again this week. I served it with a salad and some steamed asparagus and it was a wonderful dinner.
This was perfect for the first year anniversary dinner my husband and I shared. This marinade is very easy and quick to make. I doubled the marinade for 1.77 lbs of NY strip steak. The steaks were marinated overnight and turned over once. 30 minutes before dinner, I brought out the steaks to warm up to room temperature while a cast iron pan was heating up in the oven (oven set to broil) for 15 minutes. Then I seared each side of the steaks for about 2 minutes. After searing, I turned the oven setting to 500 degrees. The steaks cooked within 3 minutes (we prefer our steaks medium to well done). Let the steaks set for 5 minutes before slicing.
My husband and I agree that this marinade adds an EXCELLENT flavor to steaks! We wanted to grill some rib-eyes on the 4th of July so I did a search for a yummy sounding marinade recipe. I'm really glad I choose this one! I didn't have any tarragon, so I substituted Grill Mates Montreal Steak seasoning. I used garlic powder because I didn't have any fresh garlic and also used about 1/8 teaspoon of ginger powder. The combination of brown sugar, soy sauce and ginger gave the steaks a nice teriyaki flavor. I only had time to marinate for 1 hour. Next time I would like to marinate for a minimum of 4 hours. I'm looking forward to trying this again!
This is one recipe to keep in the fav's , my wife and I are very fussy steak critics and this has tickled the taste buds and just as the recipe suggested thanks very much for sharing.
I've tried variations of this 3 times now and it's always come out nicely. Used combinations of cinnamon, basil, sweet paprika, cumin instead of tarragon.
This was scrumptious! I used it to marinate a little over a pound of petite sirloins. I also am not a fan of tarragon and as one reviewer suggested I was going to use basil only to discover I only had about 1/4 tsp left so I made up the difference with Italian seasoning. The steaks marinated for about five hours.
Nice Marinade, the only thing we did different was to double it to fit the large roast we were having fixing for dinner guests. We marinated for about 4 hours and then put on the outside grill rotisserie and it was wonderful. Great flavors that didn't overwhelm the meat. I'm even wondering if next time I might sub some red wine for the vinegar - but this is great as it stands.
Thank you very much, Chef floWer! This is a great dish. The marinade tastes delicious, and I will definitely cook this again! In addition, I recommend adding cinnamon as the spices, you won't regret it!