Thoroughly enjoyed your recipe - I used dried thyme and although not as good still did the job. I cut the recipe back to 1 6oz steak - no problem. Added a couple of prawns I had in the freezer and when I put the prawns on the pan I added 1 oz vermouth cooked them apprx 3 minutes- Lovely flavor . Steak cooked to medium rare.
This marinade was very good! When I started to mix it together I realized I was out of minced garlic, so I substituted garlic powder. I also threw in a splash of white wine instead of sherry (we don't keep it around). Even with my changes, the marinade was a hit! Everybody we had over for dinner really enjoyed the flavor, and I loved the fact that I was able to throw it together with ingredients I usually have on hand.
Keeper. I didn't have time to marinate because my DH was too hungry to wait. So I made up the sauce and cooked the New York strip over the stove with a bit of olive oil. I Added the sauce the last 2 minutes while scraping up the brown bits and pieces of the steaks. Wow, the sauce was to die for. He loved it. So easy and so good. Thank you for sharing your recipe.
These were really good and flavorful. The whole family enjoyed these. I followed the recipe exactly as written except I used Splenda brown sugar instead of regular because that is all I buy.
Very tasty sirloin. I followed the directions but had to sub white wine for the sherry and dried thyme. I marinaded the meat for 8 hours and then grilled the sirloin. Thanks Parsley for a quick and easy marinade.
Great flavor!! We thought the balance was excellent. It really does permeate the meat! Absolutely delicious!! Thank you Parsley
I made steaks for dinner tonight & used the marinade. The steaks were tender but a bit "wangy" for us. I think I'll try again & reduce either the vinegar or wine amounts. To dress it up a bit, I topped with mango & onion slices during the last couple of grilling minutes. Thanks for posting!
I made this recipe for the ZWTII. I left it in the fridge for 24 hours. You could cut these steaks with a fork! A Keeper for sure!!! Thanks Parsley!