Prep 5 mins
Cook 0 mins
DH makes this and I copied his recipe as close as I can since he wont tell me what is in it.
- 1 cup water
- 1 tablespoon steak sauce (HP or A1)
- 1 teaspoon Worcestershire sauce
- 3 tablespoons soya sauce
- 1 tablespoon oil
- 1 teaspoon vinegar (white or cider)
- 1⁄2 teaspoon oregano
- 1 pinch dry mustard
- 1 teaspoon onion powder
- 1 -2 clove minces garlic
- 1 teaspoon fresh ground black pepper
- 1 dash chili pepper (optional)
- 3 -5 fresh basil leaves, if i have them (optional)
- 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.
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!
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!
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.