This is the BEST steak marinade – you can marinade all different cuts of steak such as New York Strip, Rib Eye, or Top Sirloin. For tougher cuts of meat, you will notice how the marinade tenderizes the meat. For tender cuts of steak (think Filet Mignon), you can marinate to primarily add a lot of flavour to the meat. This marinade is a must try.
MARINATING – WET & DRY
At Aprons On People, we love marinades and rubs! Marinating is a way to increase the flavor and tenderize your meat prior to cooking.
??First, let’s look at Wet Marinades
These marinades use the process of soaking meat in seasoned liquid to add flavor and tenderize the cut of meat. The acids in wine and vinegar help to break down the connective tissue, therefore tenderizing the meat.
Some marinades are simple blends of herbs, seasonings, and liquids whereas others are cooked marinades, made from wine and fruits. When wine is used in marinating, the rule of thumb is to use white wine for white meats and red wine for red meats.
Delicate meats, such as fish, require mild marinades however beef and chicken require stronger marinades. Likewise, meats such as fish require less time to marinate fully, however beef, chicken and lamb require more time to marinate.
It is recommended that while meats marinate, they need to be turned occasionally to ensure all meat is covered in marinade fully.
??Now, let’s look at Dry Rubs
Rubbing herbs and spices into the surface of meat, poultry and fish is another way to increase flavor. These rubs may include sugar and salt, both draw moisture out of the meat. Dry marinating can become a form of curing meat. Meat that has been rubbed with herb and spice blends can be placed on a rack to allow juices to be released during this marinating process.
- Soy sauce (1/3 cup)
- Olive oil (1/2 cup)
- Lemon juice (1/3 cup)
- Worchestershire sauce (1/4 cup)
- Garlic, crushed (2 cloves)
- Dried basil (3 tbsp)
- Dried parsley (2 tbsp)
- Ground pepper, fresh (1/2 tsp)
Prepare the following in a shallow dish:
Firstly, you may choose to place your raw steaks in a shallow dish.
Second, you will need to measure and add soy sauce (we prefer Kikkioman) around the steaks.
Third, add the olive oil (my fave right now is Il Grezzo unfiltered olive oil) in the same manner as the other liquids.
Next, measure and pour in the Worchestershire sauce (I always use Lea & Perrins. I have tried other brands, but this one is the BEST and it DOES make a difference.)
Now measure and add lemon juice (we’re lovin’ ReaLemon or a fresh juiced lemon).
Mince your FRESH garlic and add to the liquid.
Measure and add the dried parsley.
Lastly, measure and add the dried basil.
Gently place the steaks in with the mixed ingredients. Cover the meat and refrigerate for 8 hours of overnight.
If you remember, it’s a good idea to flip these steaks once during the marinating process to even out the flavouring. There is no need to get up in the middle of the night and flip these steaks! 😉
IF YOU ENJOYED THIS RECIPE, HERE ARE SOME OTHERS YOU’LL LOVE ❤
Chicken Kebab Marinade – ?a teriyaki-style marinade that delivers great taste!
Lone Star Brisket Rub – ?(coming soon!)
Turkish Yogurt Marinade for Chicken Kebabs – ?(coming soon!)
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Steak Marinade ?
This marinade will render your steak tender and flavourful. Prepare the marinade in advance and leave your steak covered in the marinade overnight or for a least 8 hours for full flavour.
- 1/3 cup Soy sauce
- 1/2 cup Olive oil
- 1/3 cup Lemon juice
- 1/4 cup Worchestershire sauce
- 2 cloves Garlic, crushed
- 3 tbsp Dried basil
- 2 tbsp Dried parsley
- 1/2 tsp Fresh ground pepper
In a shallow glass dish, measure in the following ingredients.
Stir to mix the ingredients and allow meat to soak in the marinade refrigerated and covered for at least 8 hours or overnight.
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