Ultimate Steak Marinade
Created | Updated Jan 28, 2002
This is a recipe for the ULTIMATE steak marinade. Please note though, that all portions are approximated, as with any marinade, you have to mix to generate the best taste for you. The ingredient list may sound strange, but the flavor is extraordinary - especially with a good T-Bone or Porterhouse cut of meat:
4 Tablespoons fresh lemon juice
3 Tablespoons of minced roasted garlic (comes in a jar roasted and minced - better flavor)
1/4 cup of dry white wine, no Zinfandel here. No sherry either. Try a cabernet sauvignon blanc - that seems to work for me.
2-4 Tablspoons of yellow American style mustard - NO BROWN STUFF
1/3 cup of brown sugar (Turbinado sugar works great here too).
1/3 cup of Balsamic vinegar
Directions:
Start with the brown sugar in a glass bowl. (vinegar doesn't do well in plastic - acidic!) Add the lemon and garlic first, then the wine. Stir with wire wisk slowly. Add the vinegar next and then last thing to add is the yellow mustard. You should add that to balance the taste. It should be neither sweet nor tart. Rather, it should have a smooth, slightly garlic, yet appealing flavor.
Brush it on the steaks approximately 1 hour prior to grilling. Keep a little in reserve. Put the steaks on a very HOT grill, and use the reserved marinade to make sure that all surfaces are covered.
Cook to desired "donenes", I recommend for this marinade "Medium". Only turn the steaks once and do not reapply marinade after it has been turned.
NOTE: Garlic fans can juice up their steaks a little more by using a knife to burrow small holes into the steaks and pushing the roasted garlic pieces into the holes. The flavor is great!!
Enjoy with a great Brown Ale, like Newcastle Brown Ale or Pete's Wiked Ale!!
4 Tablespoons fresh lemon juice
3 Tablespoons of minced roasted garlic (comes in a jar roasted and minced - better flavor)
1/4 cup of dry white wine, no Zinfandel here. No sherry either. Try a cabernet sauvignon blanc - that seems to work for me.
2-4 Tablspoons of yellow American style mustard - NO BROWN STUFF
1/3 cup of brown sugar (Turbinado sugar works great here too).
1/3 cup of Balsamic vinegar
Directions:
Start with the brown sugar in a glass bowl. (vinegar doesn't do well in plastic - acidic!) Add the lemon and garlic first, then the wine. Stir with wire wisk slowly. Add the vinegar next and then last thing to add is the yellow mustard. You should add that to balance the taste. It should be neither sweet nor tart. Rather, it should have a smooth, slightly garlic, yet appealing flavor.
Brush it on the steaks approximately 1 hour prior to grilling. Keep a little in reserve. Put the steaks on a very HOT grill, and use the reserved marinade to make sure that all surfaces are covered.
Cook to desired "donenes", I recommend for this marinade "Medium". Only turn the steaks once and do not reapply marinade after it has been turned.
NOTE: Garlic fans can juice up their steaks a little more by using a knife to burrow small holes into the steaks and pushing the roasted garlic pieces into the holes. The flavor is great!!
Enjoy with a great Brown Ale, like Newcastle Brown Ale or Pete's Wiked Ale!!
