Steak Marinade - I know, I know...
I'm with you guys when you say that a good cut of beef doesn't need any marinade, but let's just assume for a split second here that not all slices of beef are perfect sirloin steaks.
Some are harder to grill and need that extra time in the sauce to become really tender. When you come across such a steak you better have a plan B, a truly awesome marinade that you can use.
I normally buy sirloin and use salt, black pepper and olive oil and it usually turns out to be a great bit of meat after all. Here is what I came across the other day.
You can apparently use soy sauce, onion, mustard, and Worcestershire sauce to prepare beef. I don't know what to say about Worcestershire that doesn't offend the minds behind the design, but with that many other things in the recipe I find no good reason to avoid this recipe.
The original makes enough for several steaks, so adjust the portions accordingly.
- 1 cup vegetable oil
- 1/2 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
That much for the sauces, combine and mix them. Here comes the 'meat' of the marinade:
- 1 tablespoon freshly ground black pepper
- 2 tablespoons Dijon-style prepared mustard
- 1 onion, sliced
- 2 cloves garlic, minced
There are several points I'd like to highlight to make sure the first pair of meats don't land in the bin. Soy sauces are manufactured according to about five million different recipes, and there is no 'one size fits all'.
If you plan on having a control over the salt level of the marinade you better buy soy sauce that is either salt free or is reduced in salt content. 1/2 cup soy sauce that is salted can make the whole thing so salty you'll spend more time refilling your glass than eating the meat.
Second, the Dijon-style mustard is spicy as hell. Taste it before you whack two tablespoons of it into the mix. You see? That's what I'm talking about. The recipe is there as a yardstick, but deviation from it is rather a must than an option.
You can add one or two tbsp. A1 sauce to it to overwhelm the soy sauce taste.
Let the meat do its job for 12/24 hours before you put it on the bars. Depending on the weather, temperature of ember and another dozen different signals it can take 6-12 minutes per side to make a well done steak.
Rather than watching your clock like it's your boss, look at the meat. The more done it is, the firmer it's going to feel against the fork. You can sprinkle the steaks with some leftover sauce while they're on the grid, but it's not mandatory.
Serve with your favorite side dish; roasted or grilled vegetables or jacket potato works exceptionally well. Bon Apetit!
Thanks Geoff Peters 604 and jetalone for the pictures!
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