Prep 10 mins
Cook 16 mins
I was having a big BBQ party at my house back in 1999 and was stumped as to what kind of marinade to whip up for my guests. I brain stormed what would taste good with what and went from there. My friends raved about it. When I invited them over for the next BBQ, all I heard was, "Are you making those great steaks of yours?" This recipe was made mainly for steak but this marinade tastes great with chicken or portabella mushrooms as well!
- 2 steaks, well marbled
- 2 -4 chicken breasts (optional to steak if it is not your thing)
- 4 portabella mushrooms (optional to meat if you are a vegetarian)
- 0.5 (8 ounce) bottle Braggs liquid aminos (optional if hard to obtain)
- 1 (12 ounce) bottle red wine vinegar
- 2 -3 ground dried habanero peppers (optional if spicy is not your thing)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons any mustard (I like stone ground mustard)
- 3 garlic cloves, minced
- 3 -4 scallions, chopped
- 1 teaspoon ginger, grated
- 2 teaspoons white pepper
- 2 -3 tablespoons dried Italian seasoning, made by blending equal parts of Oregano, Marjoram, Thyme, Rosemary, Basil, and Sage
- 2 sprigs dried rosemary (4-5 inches each)
- Combine and Mix well all ingredients into a 1-gallon zip lock baggie.
- Marinade steak, roast or chicken breasts over night in the refrigerator and the portabellas for a couple of hours in the refrigerator.
- BBQ placing a Rosemary sprig on each steak or roast or chicken breast but not the portabella.
- Smoke'em if you got'em. I like Alder wood or Jack Daniel's wood smoking chips.
- Slice and serve.
- I hope you enjoy this marinade as much as my friends have.
I make with rib eye steak and is very good. I save to make again. Thank you to share with me!<br/><br/>-Yadiki
Sounds great! I've never heard of the amino liquid. The only thing I'd change, if your going thru all that trouble use fresh slices of ginger.