A family recipe that has only been established during the past five years is this marinade for beef. I’ve become well-known in our small group in this short period, but I’ve never told anyone about it before.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 1 1/3 cups |
Ingredients
- ½ cup olive oil
- ⅓ cup soy sauce
- ⅓ cup fresh lemon juice
- ¼ cup Worcestershire sauce
- 3 tablespoons dried basil
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons dried parsley flakes
- 1 teaspoon ground white pepper
- 1 teaspoon dried minced garlic (Optional)
- ¼ teaspoon hot pepper sauce (Optional)
Instructions
- Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.
Reviews
Great with chicken too!
This was delicious! I marinated my steaks for company about 2 days. Took out of fridge 3 hrs before cooking on the grill. My company loved them. I used black pepper instead of white and no hot sauce. My husband really likes this. A bit time consuming to put together but so worth it! I used sirloin steaks BTW.
Very picky husband said it was his favorite meal in a while. I didn’t have parsley, and I halved the pepper so my daughter wouldn’t say it was too spicy. Oh and I only had like 30 minutes to marinate for these hungry people. They still loved it.
I added red pepper flakes, like my sauces with a kick. Maybe a little grey poupon next time. Nice! I used thick worcestershire classic, nicer consistency
The only change I made was omitting the optional pepper sauce. Delicious!
This is, by far, is the best marinade. I used to think I knew what I was doing (red wine, garlic and soya) but I now know I was wrong. Followed this recipe to the letter other than the optional hot sauce and my steak was scrumptious … tender & juicy
Seriously such a great marinade. I want to shake the hand of the creator of this. Perfect balanced of flavours.
Marinade on steaks instantly burned in the pan. Never had burnt steak before but this marinade just burned before a crust even formed on the steak. Within 5s of being in the pan the Marinade had burnt
All I have to say is wow! The old man loved it too.
I did everything as instructed to make the marinade for steaks, but I didn’t have dried garlic. A lot of the spices clung to the walls of the blender, so I went ahead and put the steaks in the blender too. It took a few minutes to grind them up, but now I had a very thick and tender steak-steak marinade. Of course now I don’t have any steaks to use the marinade on. So I poured everything into a skillet because almost everything else was leaking through the grill grates. After I get it to a skillet a lot of oil accumulated at the top so I skimmed it out so I didn’t get gas or an upset stomach. Very thick liquidy steak marinade sauce. I served it with rice and it was delish. I will make this again! Thing I would probably change is next time possibly do it on a griddle? I’m not sure how to grill a concoction like this.
Sub’d black pepper for white [but white is NOW on my shopping list]. Marinaded my sirloins for two nights, then grilled over coals! EXCELLENT and YUM are the only words that come to mind … tasty and tender. The extra steak will be breakfast tomorrow.
Awesome the way it is….give it go!
Really tasty especially using the boiled marinade on top. Very similar tasting as Montreal steak sauce you buy in stores in my opinion but better and you can taste it throughout the meat. I did marinade longer than recommended though as I did it overnight but had a late supper so was closer to 20 hours but still turned out great and well loved. First time I have ever tried marinating my own steak
OK. Nothing to write home about.
Meh. Better than I was expecting given the weird list of ingredients but the steak turned a weird pale color (maybe the lemon juice?). I’ll keep hunting for the “Best Steak Marinade in Existence”
The best!
We didn’t like the steak’s flavor or texture after marinating. Due to pantry limitations I substituted fresh parsley for dried but I doubt it made much (if any) difference.
Absolutely flawless, and great for flank, skirt, and hanger steak. For some reason they take to it perfectly. I also added a couple of bay leaves, rosemary sprig, a cup of red wine, a dollop of Dijon mustard to help emulsify, and a healthy fistful of black peppercorns, and used it to marinate some venison backstrap medallions for the grill. Patted dry, a sprinkle of kosher salt and fresh, coarse ground pepper, and right on the fire. Out of this world good! This recipe rocks because it’s an open book where you can express yourself. Just make sure the meat is dry and room temp before it meets the heat, and always rest after cooking, and you’re in business!
Delicious and easy to make.
The title is not an exaggeration; this really is the best marinade in existence. I followed the recipe as is, and had the best steak I’ve ever had in my entire life. So glad I found this recipe!
I added a pea size drop of brown mustard to help emulsify the mixture. Great recipe!