Reviewed: Jul. 15, 2009

I made a smaller amount since I had some thin-sliced steak to marinade. I left out the salt and the cloves and kept the meat in the sauce overnight. I grilled the steaks and they tasted great. I topped them with grilled peppers and onions, and the Creamy Horseradish Garlic Spread found on this site and wrapped it all in grilled pitas.

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Johnny Burnaway

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Reviewed: Jun. 22, 2009

This recipe is reminiscent of A1 Steak Sauce. It's very good. I used chuck steak and marinated for three days. It was a hit.

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robin dupree

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Reviewed: May 26, 2009

I've made this twice now & this is the best marinade I've ever used. I admit, I did use it as a base and I changed a few things. For our tastes, I use garlic (minced & sliced) instead of cloves, 1/2c olive oil & 1c vegetable oil, red pepper flakes & after the first time I made it, I now omit the salt. I also forgot the vinegar the first time, too, and it was still good. We've used it on kebabs, it is so tasty. My husband loves it!

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Moondusted

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Pigeon Forge, Tennessee, USA

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Reviewed: May 26, 2009

I used 2/3 the amount of cloves called for and marinated some tough beef for 3 days before making kebobs. I was surprised at how good it was considering I don't like cloves and generally find them overpowering.

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madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Apr. 12, 2009

I used this marinade on a eye of the round roast and refridgrated for 24 hrs and then spunn it on the BBQ for 2 1/2 hrs with a internal temp of 160F and served this easter 2009 every thing turned out GREAT The tast texture apperance was ausome Thanks

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dave

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Reviewed: Mar. 15, 2009

Very good. Next-time I will let it marinade longer.

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Cindy

Home Town: Goleta, California, USA

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Reviewed: Jan. 17, 2009

so this was my first time marinating my steak and was mostly using this recipe as a guide but i added, without measuring, worcestire as the base, half a squeezed lemon, a splash of low sodium soy sauce and hot sauce, garlic powder and regular basalmic vinegar. delicious!!

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KiwiOz0708

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 24, 2008

I used venison steaks for this and it was AMAZING!! Makes a lot of marinade so we had a cookout and everyone loved it..they couldn't even tell it was deer meat. Will make over and over again!

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Heather G

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Reviewed: Jun. 24, 2008

The flavour is OK, perhaps a little vinegary - that may be my choice of vinegar. It didn't do too much to tenderise an eye of round after 48 hours. I would use this again but tweak it.

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Graeme

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 19, 2008

Very flavorful and good. I marinaded the meat for three days. Wonderful!!

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Melissa

Cooking Level: Beginning

Home Town: Fife, Washington, USA

Living In: Kent, Washington, USA

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Reviewed: Mar. 24, 2008

This was just ok for me. You can cut this recipe to 1/3 by using a zip lock bag. I dont like meat being exposed to the air when i marinade

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JOHNANDJENI

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Reviewed: Nov. 10, 2007

I gave this 3 stars, because it wasn't awful, but my husband did ask me to delete it from my recipe box ;-( Based on the great reviews, I was pretty excited to make this, and it just didn't live up. I left out the cloves, not sorry I did. The oil flavor was too strong (and they were greasy). I marinated for just over 24 hours, and the meat had an odd texture. I also left out the lemon juice, and it wasn't missed at all. Just not sure what everybody else sees in this recipe. We usually use the 'Kabobs' recipe, which is a teriyaki marinade, and it is REALLY awsome. Maybe that's just the flavor that we prefer. I think we'll stick with that recipe from now on - I feel like we wasted good beef on this one.

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lilamonster

Living In: Castle Rock, Colorado, USA

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Reviewed: Aug. 4, 2007

I thought it was great; my first Kabob marinade. I left out the cloves, substituted the parsley for chili oregano, added chipotle tabasco! My favorite Kabobs to date. Yum.

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ANDREAJANE2

Cooking Level: Intermediate

Home Town: Belfast, Maine, USA

Living In: Westbrook, Maine, USA

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Reviewed: Aug. 3, 2007

We did not particularly like this recipe and I was quite disappointed because after reading the reviews I was expecting this one to knock our socks off! My family felt that after 3 days of marinating, it was just TOO much. It was very strong. If I were to make this again I would probably cut back on the vinegar and maybe the worcestershire sauce or just not marinate it for quite as long....but I doubt that I will make it again.

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Kanderson

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Reviewed: Aug. 2, 2007

This was just YUMMY! I left out the cloves but had everything else in there. Marinated a serloin flank steak for a couple of hours and then grilled it. Even my daughter loved it! (picky eater queen) :)

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L. King

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Reviewed: May 3, 2007

This was fantastic and a big hit at a big bbq that I hosted. I used it on thick pork ribs, and everyone loved it! I did not add the cloves as that was not the flavor I was looking for. I marinated the ribs for 24 hours and the meat was totally tender. Delicious!

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YODAMAHODA

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: San Francisco, California, USA

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Reviewed: Apr. 26, 2007

This did not suit our taste at all. I will not try again but I would suggest to leave out the cloves and salt, maybe add a tablespoon of brown sugar or molasses. If using for grilled meat I would add a little liquid smoke.

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