Steak Marinade - Soy Sauce and others.

joec

joec

New member
Makes those tough cuts really tender with a great sweet taste.

Steak Marinade

1/4 cup soy sauce (what ever brand you like)
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar (other vinegars such as sherry, champaign etc will work also)
1/3 cup olive oil
2 medium shallots, minced (or red onion minced)
1 clove of garlic or a tablespoon diced garlic
1 tablespoon dried thyme leaves
3 tablespoons (packed) dark brown sugar or less if you don't want it as sweet.

Combine all ingredients and place cover steaks in a tight fitting container/bag. Place in the refrigerator and marinate 2 hours to overnight.

Makes 1-1/4 cups
 
I tried this combination last night on a flank steak that I could cut with a fork after it marinated over night. It went very well with my sautéed mushrooms which I do in a 1/2 to 1 stick of unsalted (depending on how many mushrooms) butter and a splash of olive oil. I then add a pinch of thyme, tarragon as well as a small diced shallot to the oil butter combo letting this fuse together a minute or so before adding my mushrooms. I like a combination of button and crimini all stemmed with caps either whole of sliced with a bit of salt and pepper to taste. I let the mushrooms cook on medium high heat till they start to turn a bit brown then add about a 1/4 good red wine and a splash of balsamic vinegar. I then let this reduce down and serve over my steaks. I don't really measure this as it really depends on how many mushrooms I using. I usually use about 12 medium sized mushroom caps with a 1/2 stick of butter.
 
joec said:
Makes those tough cuts really tender with a great sweet taste.

Steak Marinade

1/4 cup soy sauce (what ever brand you like)
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar (other vinegars such as sherry, champaign etc will work also)
1/3 cup olive oil
2 medium shallots, minced (or red onion minced)
1 clove of garlic or a tablespoon diced garlic
1 tablespoon dried thyme leaves
3 tablespoons (packed) dark brown sugar or less if you don't want it as sweet.

Combine all ingredients and place cover steaks in a tight fitting container/bag. Place in the refrigerator and marinate 2 hours to overnight.

Makes 1-1/4 cups
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That's very similar to the marinade I use. Sub the thyme for ginger and lemon juice for vinegar and that's what I use. It's great.
 
I could see using ginger and lemon juice in a marinate. I often do for a bit of the Asian taste with some of my marinates. I use several soy sauce based marinates though with every thing from rice wine to honey and hot sauce also.
 
Here's my favorite quicky marinade. Works well for beef, lamb, pork, & even tuna steaks!

BREEZY 1 – 2 – 3 – 4 MARINADE

In a plastic ziplock bag, bowl, or dish large enough to hold the meat & marinade, combine:

1 tablespoon of soy sauce
2 tablespoons of dry sherry
3 tablespoons of oil (any type of your choosing)
4 garlic cloves, peeled, smashed, & roughly chopped

Add meat & marinate for a minimum of one hour (which is the maximum if using tuna steaks) to overnight. Grill, broil, or pan sauté meat as desired.
 
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