Steak Marinade
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons distilled white vinegar (or balsamic vinegar)
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon garlic powder (I prefer 1 or 2 cloves minced fresh garlic)
- 1⁄2 cup vegetable oil (you can also use olive oil)
- 1 1⁄2 lbs flank steaks
directions
- In a blender or bowl combine soy sauce, honey, vinegar, ginger, garlic powder and oil.
- Blend until well mixed.
- Lay steak in a shallow glass or ceramic dish or a ziploc bag.
- You may pierce flesh all over front and back with a fork, however I prefer not to pierce meat.
- Pour marinade over steak, then turn and coat other side.
- Cover and chill in the refrigerator 8 hours or overnight.
- Preheat outdoor grill for high heat.
- Place grate on highest level and brush lightly with oil.
- Grill steak to desired doneness.
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Reviews
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I agree,... yummy!!! I only marinated for 5 hours and it still was awesome and tasty. Husband LOVED the marinade and 4 1/2 year old inhaled it. I used syrup (Aunt Jamima)instead of honey and my husband asked if there was honey in it. So the taste must not be too different. I loved the sweet little twist!!! It was awesome.
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Tweaks
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This was very good and gave the meat a tangy taste. The first time I made it for deer steaks and the second time was for a pork loin roast. Both times, I substituted pure Quebec maple syrup (nothing beats Canadian maple syrup!) for the honey, red wine vinegar instead of plain, about 3 heaping tsps of minced garlic (we love garlic) and I cut the amount of oil considerably. I also used alot of ground ginger for a more pungeant taste. I've never been one to measure these things because I find most recipes understate spices for our taste, so I always adjust them to personal taste levels. As for the soy sauce, the recipe as is makes it quite salty tasting, so I had to add quite a bit of vinegar and maple syrup to balance it off. If you're making the receipe as is (and not using my free for all spice additions), I would cut the soy sauce by half if you don't like a salty taste. I marinated the deer steaks for a few hours and per hubby's request, fried them in my teflon electric skillet. Very good, but I didn't marinate them long enough. When I made it for the pork loin roast, I put it in a ziploc bag and marinated for about 24 hours, shaking the bag often because of the oil separating. I glazed some of it over the roast before I put it in the oven and basted several times with the remainder as it was cooking. IT WAS SO YUMMY and had a very tangy flavor. The garlic chunks baked into the top of the meat - WOW! Very yummy! This is now my standard marinade because it worked on deer meat and pork, so I'm sure it will be great on steak. I think I'll even try it on chicken and substitute white wine vinegar for that, keeping the rest of the recipe the same. This is a definite keeper!
RECIPE SUBMITTED BY
Married with 2 great kids and I love to cook. I love the Zaar website and use it constantly for new ideas and inspirations. I like to try new recipes and adapt them to my family's liking. I learned to cook from my Mom and Dad, just like everything else in my life. They had a true partnership raising us kids, which was rare for that time. My husband and I are like that pretty much, except he rarely cooks, but loves to eat my experiments. The dishes most requested of me are deviled eggs, lasagna, chicken parmesan, chicken cacciatore and chocolate cake.