Steak Marinade
"Received this recipe from a friend to use on flank steak and it is my favorite marinade. I am not fond of flank steak so I also tried it on pork and chicken. I think this is delicious on pork tenderloin but that is just my taste preference. I usually marinate the meat overnight for the best flavor. Also I prefer to use fresh garlic, fresh ginger and balsamic vineger instead of white vinegar, but again that is my taste preference. Prep time does not include marinating time. This may be barbecued or oven broiled."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons distilled white vinegar (or balsamic vinegar)
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon garlic powder (I prefer 1 or 2 cloves minced fresh garlic)
- 1⁄2 cup vegetable oil (you can also use olive oil)
- 1 1⁄2 lbs flank steaks
directions
- In a blender or bowl combine soy sauce, honey, vinegar, ginger, garlic powder and oil.
- Blend until well mixed.
- Lay steak in a shallow glass or ceramic dish or a ziploc bag.
- You may pierce flesh all over front and back with a fork, however I prefer not to pierce meat.
- Pour marinade over steak, then turn and coat other side.
- Cover and chill in the refrigerator 8 hours or overnight.
- Preheat outdoor grill for high heat.
- Place grate on highest level and brush lightly with oil.
- Grill steak to desired doneness.
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Reviews
-
A wonderful steak marinade! I liked the vaguely sweet taste and will def recommend this to friends and family! I marinated sirloin steak overnight in a ziploc bag and went with garlic cloves and balsamic vinegar. Next time I'll try it with olive oil. Will be making this again! -
We loved this marinade! Put it on some "not so nice" steaks and made them taste like restaurant quality!! Thanks - I'm using it again on pork chops with rice tonight!! -
i edited this, as others suggested, and it was incredible! i will list my edit. thanks nanette! -
I agree,... yummy!!! I only marinated for 5 hours and it still was awesome and tasty. Husband LOVED the marinade and 4 1/2 year old inhaled it. I used syrup (Aunt Jamima)instead of honey and my husband asked if there was honey in it. So the taste must not be too different. I loved the sweet little twist!!! It was awesome. -
Great flavor!...I used it on pork chops, it definately would be great on steak!....the balsamic vinegar, garlic cloves and olive oil definitely made a difference instead of using the ingredients first suggested. Will make again :)
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Tweaks
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This was very good and gave the meat a tangy taste. The first time I made it for deer steaks and the second time was for a pork loin roast. Both times, I substituted pure Quebec maple syrup (nothing beats Canadian maple syrup!) for the honey, red wine vinegar instead of plain, about 3 heaping tsps of minced garlic (we love garlic) and I cut the amount of oil considerably. I also used alot of ground ginger for a more pungeant taste. I've never been one to measure these things because I find most recipes understate spices for our taste, so I always adjust them to personal taste levels. As for the soy sauce, the recipe as is makes it quite salty tasting, so I had to add quite a bit of vinegar and maple syrup to balance it off. If you're making the receipe as is (and not using my free for all spice additions), I would cut the soy sauce by half if you don't like a salty taste. I marinated the deer steaks for a few hours and per hubby's request, fried them in my teflon electric skillet. Very good, but I didn't marinate them long enough. When I made it for the pork loin roast, I put it in a ziploc bag and marinated for about 24 hours, shaking the bag often because of the oil separating. I glazed some of it over the roast before I put it in the oven and basted several times with the remainder as it was cooking. IT WAS SO YUMMY and had a very tangy flavor. The garlic chunks baked into the top of the meat - WOW! Very yummy! This is now my standard marinade because it worked on deer meat and pork, so I'm sure it will be great on steak. I think I'll even try it on chicken and substitute white wine vinegar for that, keeping the rest of the recipe the same. This is a definite keeper!
RECIPE SUBMITTED BY
Married with 2 great kids and I love to cook. I love the Zaar website and use it constantly for new ideas and inspirations. I like to try new recipes and adapt them to my family's liking. I learned to cook from my Mom and Dad, just like everything else in my life. They had a true partnership raising us kids, which was rare for that time. My husband and I are like that pretty much, except he rarely cooks, but loves to eat my experiments. The dishes most requested of me are deviled eggs, lasagna, chicken parmesan, chicken cacciatore and chocolate cake.
