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Leave the meat in the marinade overnight before frying or barbecuing In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. The Best Steak Marinade This chimichurri marinade is packed with flavors of cilantro, lime, chili flakes and lots of spices.
Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, steak marinade. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Steak marinade is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Steak marinade is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have steak marinade using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Steak marinade:
- {Take of brown sugar.
- {Make ready of soy sauce.
- {Get of vegetable oil.
- {Make ready of thyme.
- {Make ready of red crushed pepper flakes.
- {Prepare of cinnamon.
- {Take of Italian dressing dry.
While we chose to make tri-tip steak on the grill, feel free to use any steak of your liking. This marinade works great for skillet steak, too. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic granules, basil, parsley and pepper in a blender. Add hot pepper sauce and garlic granules if using.
Instructions to make Steak marinade:
- Mix ingredients together.
- Apply on steaks.
- Put in gallon sized zip lock bag with leftover marinade.
- Refrigerate 1 to 24 hours.
Pour marinade over desired type of meat. Steak marinade is perfect to use on those tougher, less expensive cuts of meat like roasts, tri-tips, and shoulders, so use it liberally. DIRECTIONS Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight. The original recipe used balsamic vinegar. Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.
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