Venison or Beef steak marinade

"DH makes this and I copied his recipe as close as I can since he wont tell me what is in it."
 
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Ready In:
5mins
Ingredients:
13
Yields:
2-3 steaks
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ingredients

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directions

  • Mix all together and pour over your steaks.
  • Marinate covered in the fridge for minimum of 4 hours or overnight.
  • Broil or cook on the grill.
  • I use this all the time for venison steaks and chops and sometimes for beef but we dont eat that as often.

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Reviews

  1. I plopped a 3 lb. frozen london broil in a bag with this marinade on Tuesday afternoon. Friday evening after many mornings and nights of flipping the steak grilled up to perfection! Even after three days of sitting, the flavors of the marinade complemented the flavor of the meat without overpowering it. Thank you so much for a fantastic meat marinade!
     
  2. I've never been able to find a Marinade that makes my mouth water until now! I used this with Venison Tenderloin Kabobs. The meat was unbelievably tender. I've made tenderloin many ways, but this tops them all!!! I've even written this one down in my address book so when I visit family, I've got the perfect dinner on hand!
     
  3. This is a very good marinade. I substituted barbecue sauce for the steak sauce and used balsamic vinegar, and doubled the vinegar because I ran out of Worcestershire. Also I used a fresh chili pepper, broken into about 5 pieces, and about 6 leaves of fresh basil. I marinated venison strap steaks overnight in the fridge and grilled them to medium doneness. They were delicious and extremely tender. One of the five best marinades I've tried, and I've tried a lot over the years.
     
  4. This was very good as I'm always looking for different marinade recipes for London Broil. I used Jack Daniels BBQ sauce instead of steak sauce and only a little bit of water. Flavors combine so well if done for 24 hours. Look forward to making this again.
     
  5. Great marinade! Used for backstraps and they were delicious! I added a little brown sugar- I find it helps if the meat is a little gamey- also added some chopped onion, onion powder, and did a tablespoon of each that called for a teaspoon. Also, did not put in much water, probably just a tbsp- didn't want the meat swimming in it! Thanks for the great recipe!
     
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Tweaks

  1. A very good marinade, using things that I had on hand! I used garlic powder instead of fresh and dried basil, but otherwise followed it exactly, and marinated the venison overnight. I'd definitely try it again with beef some time.
     
  2. I must admit,I have only been preparing venison on and off for about 2 years now, and although using ground venison,sausage and roasts in recipes has been no real problem for me, I have not had much luck with steaks. Too tough, too dry, overcooked, marinades or seasoning too strong...(I'm still learning!)But this! Well,I have finally ended my search for a good steak recipe and alleviated my vension disaster fears. This is a keeper! This has a nice flavor that doesn't overpower the meat. I used BBQ sauce in place of the steak sauce. I generally use low sodium soy sauce (and I'm a salt lover)but since this recipe has no additional salty ingredients other than the worcestershire, I went with regular full flavored soy. I used apple cider vinegar and for the chili peppers, I used about 2 tsp of Tabasco brand "chipotle" pepper sauce,(will probably use more next time or add hot pepper flakes) I didn't have fresh basil so I used about 1/2 tsp of dried. I marinaded the steaks all day and grilled them to medium doneness. They were wonderfully juicy and tender. Although DH gave it a thumbs up, the dogs were quite unhappy. They only got the scraps this time! THANKS TARA (or should I thank Tara's DH?)
     
  3. This is a very good marinade. I substituted barbecue sauce for the steak sauce and used balsamic vinegar, and doubled the vinegar because I ran out of Worcestershire. Also I used a fresh chili pepper, broken into about 5 pieces, and about 6 leaves of fresh basil. I marinated venison strap steaks overnight in the fridge and grilled them to medium doneness. They were delicious and extremely tender. One of the five best marinades I've tried, and I've tried a lot over the years.
     

RECIPE SUBMITTED BY

I enjoy cooking, fishing and working (yes I actually love my job's) Full time admin with in Financial Planning and part time with a Pet Food company. Never had children but have furry ones.
 
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