Another great recipe my brothers & I grew up on... The outside gets a little but crispy and seals in the succulent juices inside - yum! It's as delicious the next few days as it is hot off the grill - make a bunch, store in a ziplock in the fridge & snack for days!
- Combine all ingredients in ziplock bag or possibly glass dish.
- Marinate steak overnight for best flavor.
- Grill on barbecue (best) or possibly broil to taste - I usually eat steaks med rare but I find this tastes best med/med well (very slightly pink in the middle).
- Slice thin against grain.
I used this on sirloin steak that was a bit old. I reduced the seasoning salt to 1 tablespoon, used low sodium salt, and Better than Beef Bouillon. The steak were marinated overnight, then grilled in what the prelude to what I hope is our last "snow event" of this winter. The steak was very flavorful. Thanks for sharing. Made for Best of 2013 tag.
Yummy! I marinated my steak overnight and reduced the amount of seasoning based on prior reviews. Because of the weather, I grilled this on a stove top grill pan. Very nice marinade. Thanks for sharing. Made for Best of 2013 Tag.
This was excellent! I marinated last night, and made this for lunch today. I actually made 2 smallish flank steaks, but there was more than enough marinade for them both. (I turned and tossed them a few times in the baggie over the course of approx 15 hours). I used another reviewers advice and cut the seasoning salt down to 1 tablespoon. I'm glad I did. Between the beef broth, seasoning salt and soy sauce, it was plenty salty! I made them under my oven broiler (since it is storming here), but they worked out great! I sliced one thinly, across the grain, and used it on top of crisp, fresh salads for hubby and I. we both loved it. The other I am saving to have for dinner tomorrow night and eat as a "steak". I plan to make some fried onion slices in EVOO and Lawry's seasoning salt (those are the best) to serve over the top. Thank you for posting such a terrific marinade. I plan to use it again. (Made for PAC - Spring 2013)