Marinade for Steak

photo by Peter J

- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons red wine
- 2 tablespoons tomato sauce (ketchup) or 2 tablespoons barbecue sauce
- 3 garlic cloves, crushed
- 1 teaspoon dried herbs
- good grinding black pepper (or crushed chili to taste)
directions
- Combine all ingredients in a non-metallic bowl.
- Add steak and spoon over marinade.
- Cover and refrigerate several hours or preferably overnight (but even 1/2 hour will do).
- When ready to cook remove meat from marinade, pat dry with paper towels and cook as usual.
- (I usually fry or barbecue the steak).
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Reviews
-
The name for this steak is boring.....but there is nothing boring about the taste. I used Bulls Eye Barbecue Sauce and mixed fresh herbs from my garden and lots of fresh mixed crused peppercorns. It could be kicked up a bit with hot pepper sauce or with garlic chili sauce. So I will keep this recipe....change the name but not the ingredients!!! Thanks for a winner Kooka!
-
Great marinade. If you have a food sealer I suggest you place the steak in the bag and run the marinade function. Strapped for time I had it marinate for ~20mins under pressure while I prepped the remaining dinner. Too easy. Alternative to Red Wine, use equivalent measure of Jack Daniels, add some Chipotle chillies and place in a BBQ with some hickory chips. Sensational flavour.
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RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>