Thread: Steak Marinade

Does anyone have a new and different steak marinade recipe?

I really like just putting Montreal Steak seasoning and worsh. sauce on them. there is a good recipe here too.....I'll try to think of who posted it. In fact I think I started the thread about marinades!

Here's the one I use....Bean posted it

Basic Beef Marinade

1/4 cup sherry vinegar or red wine vinegar

1/2 cup dry red wine

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon sugar

1/2 cup olive oil

2 garlic cloves, sliced

Coarsely ground black pepper, to taste

2 tablespoons chopped fresh parsley

2 tablespoons fresh herbs (any combination of rosemary, tarragon and thyme)


Combine the vinegar, red wine, soy sauce, Worcestershire and sugar in a nonreactive bowl. Whisk in olive oil a little at a time, add the pepper, parsley and herbs.

Yields 2 cups

"Source – Marinades by Tim Tarantino"

BBQ Sauce for Steak on the grill
(we've used this twice this summer)

steak, the best you can afford; rib eye, club steak, California cut, etc.
beer, 12 oz.
1/4 cup oil
1/4 cup vinegar
cut up onion
2 minced cloves of garlic
pepper to taste
BBQ sauce, any flavor, for later

You marinate your meat in a ziploc bag, overnight if possible. Discard marinade and grill, basting often with BBQ sauce.

This is actually an old marinade recipe but it is oh so good. I think I got it out of the newspaper about 25 years ago. You can also make adjustments as you like. Spice it up by adding more cayenne or maybe some chipotle. Maybe throw in jalapeno. the basic recipe however is excellent and will keep in the refrigerator for quite a long time. Note it does make a lot. When I make it, I tend to shake it every couple days just to keep the flavors melding.

Bob & Judie Weil's Barbecue Marinade

1 medium onion, cut in chunks
1 rib celery leaves, cut in chunks
6 cloves garlic, peeled
1 cup white wine vinegar
1 cup vegetable oil
1 cup sugar
1/4 cup salt
1 1/2 tablespoons dry mustard
1 tablespoon cayenne pepper

In blender or food processor combine onion, celery, garlic and vinegar. Add oil, sugar, salt, dry mustard and cayenne pepper. Process just until thoroughly mixed but not liquified. Use with pork, chicken, turkey, beef and shrimp. Pour out portion needed for grilling and store the remainder in refrigerator.
Makes 5-6 cups

I've been using this on all my steaks lately. I don't have vodka and leave it out.

Bloody Mary Flank Steak

1 cup vegetable juice (recommended :V-8)
1/2 cup vodka
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp hot sauce (Tabasco)
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1/2 tbsp crushed garlic
1 tsp onion powder
1 tsp celery seed
1 tbsp prepared horseradish
4 tbsp olive oil
1-lb flank steak

Thoroughly mix all the ingredients except for flank steak in a 1-gallon zip log bag. Add teh flank stead. Marinate in the refrigerator for at least 8 and up to 24 hrs.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from teh marinade and wipe teh excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flank steak rest, covered, with a clean towel for 5-10 minutes. cut on teh bias against the grain and serve.