Wowza. This was terrific. I let some porterhouses soak in it for a few hours, and grilled them 10mins each side and it was terrific. The brown sugar really gave a great caramelized flavor. I did use about a Tbsp of minced garlic instead of the garlic powder. And I seasoned the steak with the salt and pepper before putting it in the marinade. One problem - I made a separate batch and reduced it to use as a dipping sauce - the brown sugar came out way too sweet. Use the recipe as is for marinade (it burns off). If making separate batch, use only 1/2 the sugar. Thanks for a great marinade!!! Update: used on skirt steaks (not so good - didn't give enough flavor to a tough piece of meat.) Used on grilled shrimp - VERY good as well! Update 2: used on porterhouses again (with fresh minced garlic, not jarred minced) and marinated overnight - INCREDIBLE. Even better. Keep in mind - some people seem to complain that there is not enough flavor in this marinade - it is meant for cuts of meat that don't require a massive amount of flavor, steaks that have enough flavor on their own and this just enhances it a little - like filets, porterhouses, etc. Don't use on a cheaper piece of meat that requires a stronger infusion of flavor.
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