Butchers' Steak Marinade
"A great blend of flavors. I like to take it camping by freezing the steaks and marinade together in freezer zip bags. The day you want to prepare the steaks, put the freezer bag(s) on top of everything else in the cooler to thaw. I have used this marinade with flank, T-bone, rib, and New York cut steaks."
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
3 cups
ingredients
- 1 1⁄2 tablespoons ground ginger
- 1 1⁄2 tablespoons garlic powder
- 1 tablespoon lemon pepper (I use Lawrey's)
- 2⁄3 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup brown sugar, packed
- 1 (12 ounce) can Pepsi (use regular, not diet, and do not substitute with Coke)
- beef steak
directions
- Mix all marinade ingredients together in a large bowl (ingredients will fizz-up).
- Marinate steak for 24 hours before grilling.
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RECIPE SUBMITTED BY
Northwest Lynnie
United States
An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry.
Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings.
Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
