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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (69g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup sherry wine vinegar 1 teaspoon italian seasoning |
||
| Calories 491 | ||
| Calories from Fat 486 | (98%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.0g | 83% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 39.4g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 545mg | 22% | |
| Potassium 59mg | 1% | |
| Total Carbohydrate 2.9g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.6g | ||
| Protein 1.0g | 2% | |
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Marinade for Steak
By: * Pamela *
Mar 13, 2000
Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor. Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade.
SERVES 4
Ingredients
- 1 cup olive oil
- 1/2 cup sherry wine vinegar or red wine or white wine or 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 2 cloves garlic, sliced
- pepper, Coarsely ground
- red peppercorns (optional)
- 1 teaspoon italian seasoning
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
Directions
1
Place all ingredients in glass screw-top jar; shake vigorously.2
Arrange meat in shallow glass dish; pierce with a fork.3
Pour marinade over meat; turn to coat.4
Cover and refrigerate several hours or overnight, turning meat occasionally.5
Remove meat from marinade; pat dry.6
Remove any pieces of spices or herbs that may stick to meat.7
This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.
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- Course > Condiments, etc. > Marinades & Rubs
- Preparation > Time to Make > < 15 mins
Featured Reviews for This Recipe
From: Chef #985729
On Oct 13, 2008
Excellent choice for marinating our steaks. This is my new marinade and one I will use over and over. Kids ate every bite of their steak, which is a miracle in my house! Hubby really loved it too and so did I.
From: MixingItAllUp
On Sep 19, 2008
I love trying new marinades and this one really worked out great for me! I didn't change a thing! It's headed to my special recipe binder right now!
From: Robert Byrd
On Oct 15, 2001
I used this recipe, with a few slight modifications to compliment recipe 8224, Fried Rice (Chow Fun). I had a package of a cheap cut of beef (simmering steak) and was looking for a suitable marinade for it. This recipe looked good and so I gave it a go. I deboned and removed most of the fat from the steak and cut it into three inch strips about three eighths of an inch wide. I also scaled the recipe in a few places to compensate for the amount of meat I had to marinate. I also added 2 tablespoons of honey, and a pinch of Basil, just because I like honey and Basil. Also, I used red wine vinegar for the 2nd ingredient. After whisking in a large measuring cup for a bit, I tipped the marinade into a large "Zip-Lock" freezer bag. The meat, having been pierced, went into the bag, the bag was sealed, and everything was given a few turns around and about in the bag. I set the bag into a meat loaf pan and put it into the refrigerator. I turned the bag every hour, and the whole affair was in the fridge for about 7 hours before cooking in my wok. I am pleased to say that an otherwise cheap piece of meat was transformed into a tender and extremely tasty dish. One thing I have learned about marinades… you have to take them on faith. They sometimes smell horrible, even to the point where I though about tossing it out and starting over again. I'm glad I didn't… bad smell ultimately led to a fabulous taste. Another 5 star rating from me for this recipe.
From: Rachel Castle
On Dec 13, 2004
I used this marinade tonight on tri tip steak. I followed the recipe using sherry (wine), however I did not pat dry or remove spice particals. I then grilled on the Bbq and the whole family liked it. I will use this recipe again. Thank you for posting. Rachel Castle
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