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Nutrition Facts

Serving Size 1 (87g)

Recipe makes 2 servings

The following items or measurements are not included below:

2 steaks

1/4 cup balsamic vinegar

Calories 185
Calories from Fat 123 (66%)
Amount Per Serving %DV
Total Fat 13.7g 21%
Saturated Fat 1.9g 9%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 313mg 13%
Potassium 467mg 13%
Total Carbohydrate 10.4g 3%
Dietary Fiber 2.1g 8%
Sugars 5.0g
Protein 2.1g 4%

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Craig's Steak Marinade

Recipe #287264 | 15 min | 5 min prep | add private note
(3) RATE IT NOW Print Recipe

By: Marina K
Feb 20, 2008

While I was working at a pasta place as a cook, we often made steaks for ourselves for dinner. This marinade came about from playing with the ingredients that we had on hand. This will make even a cheap steak very tender. For the red wine, use what you are going to eat with the steaks - This is not the time for your bottle under the kitchen sink! When this has done its job tenderizing your steaks, this marinade does double duty as one if the best steak sauces out there. Prep time does not include marinating time.

SERVES 2 , 2 Steaks (change servings and units)

Ingredients

Directions

  1. 1
    Pierce steaks all over with a fork on both sides.
  2. 2
    Combine remaining ingredients in a freezer bag or a container.
  3. 3
    Place steaks in marinade for as little as one hour, but 24 is best.
  4. 4
    Remove steaks, shake off the excess marinade and cook the steaks to your tastes.
  5. 5
    Meanwhile, pour the marinade into a sauce pan. Bring to a boil and simmer until reduced by half. Serve over the finished steaks.

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Featured Reviews for This Recipe

From: Chef #445613

On Aug 3, 2008

AWESOME!!! Thank you!

0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Chef #771595

    On Jun 11, 2008

    Awesome marinade - We made the sauce but it doesn't even need it. Thank you for sharing!

    0 people found this review helpful

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    • reviewer icon

    From: Chilicat

    On Apr 10, 2008

    Excellent marinade! It was so easy to put together, and it really stuck to the steaks (I used tomato paste). Use a good red wine (I used some leftover Cab) and a good quality balsamic vinegar and you won't be disappointed! We didn't save any of the marinade to serve over the steaks, but they really didn't need it - just a sprinkling of salt and they were perfect. Thanks for posting! Made for PAC Spring '08.

    4 people found this review helpful

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    • Read all 3 reviews

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