Marinade for Steak II Recipe -
Marinade for Steak II Recipe
  • READY IN 3+ hrs

Marinade for Steak II

Recipe by  

"Simple ingredients like molasses, ketchup and ginger come together to create a delicious marinade for steak. It's also great on pork and chicken."

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Ingredients Edit and Save

Original recipe makes 1.5 cups Change Servings
  • PREP

    5 mins

    3 hrs 5 mins


  1. In a medium bowl, mix molasses, ketchup, ground ginger, thyme, black pepper, distilled white vinegar, hot pepper sauce and garlic powder. Place desired meat in mixture. Marinate in the refrigerator 3 hours or longer before grilling.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2003

I had some inexpensive cuts of steak to BBQ so we used this recipe, tenderized them, and let marinate over night. Cooked them the next evening. The steaks came out tender and delicious! With this marinade you do not need any added BBQ sauce. We will use this one often since I always have these few ingredients on hand. Only thing I changed is I added fresh ginger and garlic.

Most Helpful Critical Review
Jul 23, 2005

Don't, just don't.

Aug 24, 2003

I thought this was just all right. It's the only marinade recipe I could find that I had all the ingredients for. I'm not too keen on molasses, and I found the molasses flavour to be very strong, the powdered ginger measurement could also be reduced. Molasses is also a little tricky when grilling because it burns very quickly. Not sure if I'll use this one again.

Mar 20, 2004

Quite tasty! I let the steaks marinate for more than 24 hours and used the leftover sauce to baste while they were on the grill. It gives the meat a tangy taste without it being overpowering. I also used the fresh garlic. Give it a try, you'll like it.

Jun 26, 2004

Okay, but nothing special. Burns easily, especially with a thick steak.

May 28, 2011

1 out of 4 people in my house of steak lovers liked this.

Feb 20, 2008

This marinade was OK, nothing I can say either good or bad, just OK.

Jul 25, 2007

It was pretty good. I cut the pepper in half and used a few dashes of Cayenne because I had no hot sauce. I used it on sirloin kebabs. The sweetness would have suited pork just as well.


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