The greatest beef marinade I’ve ever tried is this one. The recipe is in high demand! This is fantastic on any beef cut, but I use it on London broil.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 8 |
Ingredients
- 1 cup vegetable oil
- ¾ cup soy sauce
- ½ cup lemon juice
- ¼ cup Worcestershire sauce
- ¼ cup Dijon mustard
- 1 clove garlic, minced
- salt and ground black pepper to taste
Instructions
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic together in a bowl or jug. Season with salt and pepper.
- Marinate any cut of beef with this marinade for 24 to 48 hours, then grill beef to desired doneness.
- The nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of the marinade consumed will vary.
Reviews
I’ve been using this exact same marinade for years. It is unsurpassed!
It’s very delicious
A little salty, other than that amazing.
This marinade was SO good! The only change I made was to follow one of the comments/reviews and swap in olive oil instead of vegetable oil and only use half a cup. Came out fantastic!
This is so delicious, omit the salt, this tends to be too salty.
This was Killer, Outstanding! But I knew that this was lacking something…then, it dawned on me! BOOZE!!! I added a cup of dry sherry (Shao Hsing/Shaoxing wine is even better!) Instant flavor bomb! I halved the lemon juice and marinated for three days, then removed from marinade and placed on a wire rack on a rimmed baking sheet in my garage fridge, Uncovered, for one day to dry out the exterior! Slow-roasted until 125 degrees, then seared on cast iron! OOOh…My…GOD! Heavenly
Added dry sherry. Came out a little salty, next time don’t add salt (it has soy sauce).
11/18/20 – this was good, marinated for about 2-3 hours on really thing steak, cooked on the George Foreman grill. Was about average, not much you can do with such a thin steak.
It was a little too tart for me so I added a 1/4 cup of agave syrup. Delish! I will add photo when I cook it tomorrow.
I used this recipe as a base for a beef jerky marinade, I doubled the portions for 8 peoples servings. However I changed the soy sauce size to 1/4 of that is advised as I ran out, added lime juice. Additionally swapped the garlic for bbq seasoning, it turned out great as I marinated the meat for 52hours then used a dehydrator on it for 12 hours.
This recipe smells and looks amazing. The portion amounts were enough for me to jar half and store in the fridge. I does seem a bit salty but a little bit of sugar may cancel some of it out. Stay tuned!
I changed it by cutting out oil and soy substituted more Worcestershire to compensate (plus little extra) and rendered it into a deep dark steak sauce with a bite!!!!
no changes & will make again!
I prefer marinades over a dry rub or seasoning. This is absolutely the best, and even my husband agreed (who I think sometimes over seasons things)! ????
Used it on some boneless ribs. Enjoyed them very much.
I agree…. best ever marinade.
it is the marinade ever! i usually cook for 2 so you just have to modify for however may you are cooking for.
I did cut down on the oil, I also used olive oil instead of vegetable.
I made this for beef stir fry strips to see if I could solve my problem of always having tough beef. I let it marinade for about 6 hours (I was in a time crunch). It did its job and it honestly was the first time I feel I made a successful beef stir fry! The only thing is I feel that I would change is the lemon juice. I’m thinking the recipe as it is would be great for chicken and either take out the lemon juice or reduce it to maybe two tablespoons for beef. I just found the lemon a bit too present and not a subtle hint. But I recommend this recipe for sure. Just adjust to your tastes.
No exaggeration. This is the best marinade I have ever made! I marinated a very thick beef loin for the full 48 hours. The flavor was delectable; the beef, tender and moist.
I’m giving this 5 stars by the flavor of the ingredients when combined. I have a London Broil marinating in it now. My initial comment is that the recipe gives no indication of how many pieces of beef it will marinade. Nor does it recommend how long to marinade. I had one steak and this was way too much marinade. I’m saving the rest and eating more beef than I planned this week 😉