Marinated for about 8 hours, but the part of "draining" the marinade off is impossible, because it ends up a semi-paste, which must be scraped off before you cook. We used thick ribeyes instead of sirloin, because that is the only steak we like. Gave them excellent flavor, didn't even use steak sauce.
Was this review helpful?
[
YES
]
0 users found this review helpful