Instead of making basic corn bread, try this fancier variation that includes shrimp, Creole flavor, and Cheddar cheese. The Dinner Spinner TV Show on The CW featured this dish, which was created in a Panasonic CIO!
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup light Italian dressing
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 1 tablespoon Montreal steak seasoning
- 1 teaspoon minced garlic, or more to taste
Instructions
- Whisk Italian dressing, olive oil, Worcestershire sauce, soy sauce, Montreal steak seasoning, and garlic together in a bowl.
- This recipe is intended to marinate two pounds steak tips.
- Marinate your steak tips for at least 8 hours.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 2372 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Cooked as follows: Pour the marinade over the beef tips and toss to coat. Marinate in the refrigerator for at least an hour or up to 3 hours, but no longer than 3 hours total. Preheat the oven to 425 degrees. Line a baking sheet with foil then place a rack on top. Spray the rack with cooking spray. Drain the marinade from the beef tips then add the beef tips to the baking rack, leaving some space in between so they roast evenly. Roast for 15 minutes, then place under the broiler for 3-4 minutes to crisp up the edges. Remove the beef to a serving bowl then pour any juices from the bottom of the baking sheet over the beef tips.
Very good! I really liked that it used the ingredients I almost always have on hand. I also cut the recipe in half for 2 flat iron steaks (I guess about 2 pounds). I followed the advice of the other reviewer and added some pepper flakes, which was a really nice addition. I would make this again, for sure! Thanks for sharing. 🙂
we enjoyed the flavor profile of this recipe.. i cut this recipe in half (thinking the full amount might be too salty) and used this on a little under 3 lbs of thick sirloin pork chops.. i marinated for about 6-7 hours but think it would have been better for much longer.. or maybe on a thinner cut of meat.. bf said this would probably be good on skirt steak.. our only suggestion would be to add some heat on the end.. be it red pepper flakes, cayenne, or some plain black pepper.. this is definitely a do over.. ty for the recipe