Very interesting – I’m going to try that for a london broil tomorrow night.
I use salt free steak marinade or rubs as not to draw the juices out of the meat. You only want to salt during the cooking process. Lite soy sauce is better than the other as it has less sodium. I also like to marinate in A-1 steak sauce with a little worchesterschire sauce added in. Salt and pepper to taste when cooking.
One cup of soy sauce, one cup of red wine (I use YellowTail Shiraz), a jigger of Christian Bros. Brandy. Marinate steak at least a couple of hours. Grill steak using only garlic powder and fresh ground pepper to taste (no salt). Pretty tasty!!!
Coffee. No kidding. My friend Joyce’s mom ran a truck stop in Roswell in the ’50s, and she taught me her mother’s marinade for cheap, tough steaks: strong black coffee (cold) spiked with soy sauce, lemon juice, a small bit of molasses or brown sugar and a lot of crushed garlic.
I’m very partial to skirt steaks on the grill.
Marinate with Lea & Perrins Worcestershire sauce, dark soy sauce, fresh ground pepper & chopped garlic. Let it sit in the fridge for 1-2 hours (turn once), and let the meat come back to room temp before grilling.
Sear the steaks on both sides while the grill is very hot, then turn down the heat to low for only a few minutes more per side. This will come out rare- cook longer if you must.
LET THE MEAT REST under foil for 5-8 minutes. Juicy, rich flavor- makes great fajitas sliced on the bias, too.
try the Jack Daniels marinades, theres about 6 varieties and they all come in a ziplock bag. The only steaks I marinate are sirloins (for steak fajitas tonight) and London Broil.
The best steakhouses in the country ALL carry A-1 steak sauce.
No need to apologize for using a sauce (or marinade)
MMM that sounds interesting. One of my favorite Chinese dishes is Crispy Orange Beef- this would kind of be a twist on that on the grill! I’ll try it.
And Lleechef: we just bought a Jaccard in the Cape – making our first london broil using it tonight (vacation was expensive, London Broil is cheap [:I]) Can’t wait to see how it turns out. I marinated it in the closest thing I can come to duplicating a "Black Nugget" marinade from our butcher: Gravy Master, Molasses, lots of Garlic, steak seasoning, olive oil, soy, worchester and a some red wine vinegar. Usually comes out great – crispy on the outside from the sugars in the molasses(but the meat doesn’t taste sweet…) and tender on the inside. I marinade it for a day, maybe even two….it’s something different….Sue
We too use Montreal on steaks, never italian dressing. A thought though, when we marinate butts or birds we use the cheapest, low fat italian dressing seems to be weaker….go figure. Works real well though. Maybe it’d work well on red meat also.
my wife and kids really like sirloin steaks
I marinade them in
splash balsamic v.
Lea and Perrins
a little Emeril’s Escence
Has anyone ever heard of Freds’ Steak sold exclusively at Schwauabs’ in Palo Alto , CA.? What is their secret marinade?
Fab, I like that Montreal also. I marinade the steak in olive oil, only about 30 mins, when I use it. I usually plop the steak in a hot pan after that.
I also do soy sauce and pickeled jalapeno juice, about 2 to 1, till it tasts good, marinade about an hour, garlic and pepper when cooking. Makes even so so meat taste pretty good. Even tenderizises it a bit I think. This works best when the juice can drip off some, like on a grill or pan with ridges. It kinda burnes in a regular pan. I don’t mind that but some folks do.
I don’t marinade a steak, I just put Montreal Steak Seasoning on it while grilling or frying.
I’ll just slather butter and ground peppercorns on a somewhat lacking steak.
Flank or tri-tip do need some help. I use pretty much the same as the above posters…..olive oil, garlic, soy sauce, mustard, hot pepper flakes. I use a Jaccard on these two cuts of meat. But yes, a really good cut of meat, rib-eye or NY strip or T-bone, porterhouse need nothing but a little salt and pepper.
You must be logged in to reply to this topic.