Most marinades that I use are simpler to prepare, but this one ended up being well worth the effort. One of the usual benefits of a marinade is that a cook can get away with using a cheaper cut of meat, so I thought a true test would be to try it out on thick cut sirloin steaks. They turned out wonderfully tender. I left out the salt and onion, but otherwise stayed true to the recipe. The steaks marinaded for a little more than 24 hours. I will definitely be preparing it again, my family can't wait.
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Most marinades that I use are simpler to prepare, but this one ended up being well worth the...