Reviewed: Sep. 25, 2009

Absolutely delicious. I used this marinade for a London broil cut and marinaded it for 4 hours before grilling it. The meat was very juicy and tender and the taste of the marinade permeated it without being overpowering. I added extra garlic since we love garlic. I was out of cooking sherry so I substituted Cabernet but it was still very good. This recipe is definitely a keeper.

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mamade45

Reviewed: Sep. 21, 2009

Very good flavors. I was a little skeptical before I used it, but the flavors work really well together.

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Reviewer:

Mike

Cooking Level: Expert

Reviewed: Mar. 2, 2009

I used this on Buffalo T-Bone Steaks. They were tender and good - Didn't have sherry so I used red wine and added a little brown sugar. Will use it again on all of my buffalo steaks.

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GAMBLRSLADY

Home Town: Osborn, Missouri, USA

Reviewed: Jan. 9, 2009

tasty on pork chops too

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DUNKIEPUNK

Cooking Level: Expert

Reviewed: Dec. 17, 2008

I thought this recipe had potential, and my hubby certainly liked it. It was sort of missing something. Maybe it needed longer in the marinade, although I gave it 6 hours. Thanks anyway!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Nov. 17, 2008

Quick, simple and tasty.

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Reviewer:

shecancook

Cooking Level: Intermediate

Reviewed: Oct. 26, 2008

It was easy, flavorful, and different. I used merlot instead of sherry, I added 2 t of brown sugar and marinaded it for at least 4-5 hours. I also added more garlic to it. I took the recommendation of another review and simmered the sauce and poured it over. It was icing on the cake. I would definitely use this one again for sure! Thank you !!!

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Reviewer:

Erica

Reviewed: Sep. 5, 2008

This is now the only way that my family will eat sirloin. I usually only have merlot on hand, so I use that then add a bit more brown sugar and throw in a few red pepper flakes. Awesome.

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btb079

Reviewed: Aug. 10, 2008

EXCELLENT!!! Five stars all the way. I have used this on a variety of items including chicken and pork, you can't go wrong and the guests loved it! The flavor is unbelievable. I always let it sit overnight, the longer the better. Thank you for sharing this great recipe!

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Reviewer:

Susie

Reviewed: May 23, 2008

I had to change a couple things on this because I did not have it, instead of sherry I used rice vinager, and I left out the garlic. I marinated for almost 24 hours, and the flavor was awesome. I also boiled down the left over marinade and drizzled a bit over the top of the flank steaks that I used. I am actually going to use the rest of the sauce as a salad dressing! My husband said like 5 times how much he liked it. Thank you for the recipe, I will use it again.

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