Reviewed: Sep. 5, 2008

Didn't come out very flavorful & the meat wasn't that tender. Will try again, spearing the meat with a fork. We used this meat for fajitas.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 2, 2008

I wasn't a huge fan of this. Maybe it was my flank steak, but after over 24 hours in the marinade, my steak was incredibly tough (it was perfectly pink on the inside, so not overcooked...and I cut it in thin slices against the grain). It could have been the steak, I don't know. I wasn't entirely impressed with the flavor of this one either. It was bordering on being bland. I have used and had success with several other marinade recipes on this site, so I think I'll stick to using them! Thanks, though!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Aug. 27, 2008

I have never heard my husband rave about fajitas until I marinated flank steak in this! IT would rival any good Mexican restaurant hands down. You have to try this but don't over cook it on the grill!! It's the only fajitas we will make now!!!

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Terri

Cooking Level: Intermediate

Home Town: Hobart, Oklahoma, USA

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Reviewed: Aug. 19, 2008

This recipe made for some excellent fajitas. I did everything according to the recipe and just added a little cumin. My flank steak marinated for 24 hours and was tender, moist & flavorful. Delicious!

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jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 18, 2008

This is a really delicious marinade. I have made it several times. The steak has turned out perfectly each time.

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christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Aug. 16, 2008

This was excellent. The flavor of the steak was delicious! Very easy to make. I only used half of the marinade. We toped the steak with sauteed mushrooms. It would be a great dish for company. DH said it was better than any restaurant.

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Joyce

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Reviewed: Aug. 8, 2008

Very Good! I used this recipe to make fajitas and they turned out great! All I did different was skip on the mustard (can't stand it, no matter how little I use in recipes I can always taste it) and added a tablespoon of onion powder. Great recipe!

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StubS

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Jul. 21, 2008

This recipe received rave reviews from everyone who tried it. I used balsamic vinegar rather than the red wine and used low sodium soy sauce and spicy mustard and let the steaks marinade for a total of 22 hours in plastic bags in the fridge and they were cooked so that the center was still pink (medium) and cut on a slant cross-grain after letting them rest about 10 minutes. We'll definitely be using this recipe again the future and I'd love to try it on other cuts of steak as well.

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Jul. 17, 2008

This turned out pretty well, although I need to tweek it a bit for personal taste. That's the great thing about recipes though, there's usually room for allowance to meet your own personal tastes. The steak was really tender. Thanks for the recipe!

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Just Jan

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Jul. 17, 2008

This is delicious! I love to make this for guests when they come. People ooh and ahhh over the flavor. I marinate the steak for 24 hours and it is soo moist when you grill it. I will have to try it with fajitas!

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Cooking Tink

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Reviewed: Jul. 14, 2008

AWESOME MARINADE! I DID NOT MAKE ANY CHANGES EXCEPT AT THE END. I PUT THE REMAINING MARINADE IN A SAUCE PAN AND HEAT IT UNTIL IT'S BUBBLING. AFTER I PLATE THE MEAT I DRIZZLE THE MARINADE OVER IT. ALSO, I THOUGHT THE MEAT WAS ALITTLE ON THE RARE SIDE, I USUALLY PREFER MEDUIM-RARE. SO I WOULD SUGGEST 6-7 MINUTES ON EACH SIDE. I WILL DEFINITELY MAKE THIS AGAIN. THANKS FOR THE RECIPE!

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hot mamma

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

Made this yesterday using skirt steak. It was delicious!Sliced against the grain and sliced thin. Served it over a Greek style salad. Thanks for the recipe.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Jul. 8, 2008

i added a tablespoon or so of brown sugar to help it carmelize. everyone loves this!!! i poured it into a ziploc bag over skirt steak and sliced vidalia onion and marinated overnight. i have also taken the whole bag with onion, steak and marinade, sealed without any air and frozen. as it defrosts it marinades. throw the onions in a foil pouch on the grill and after 30-40 minutes add the steak and you have a quick meal!

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lovecheese

Cooking Level: Intermediate

Home Town: Olympia Fields, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Jul. 7, 2008

Five stars for the marinade! It was so flavorful and juicy!!!!! As far as the steak itself, I'd probably give it three stars because it was not as tender as I expected; especially since I marinated it for over 6 hours. Maybe it was just a poor choice in the flank that I selected? The flavor definitely made up for its toughness though. I will definitely make this again but with a more tender cut of meat.

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Celeste

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

I happened to use skirt steak and did marinade overnight. I realized in the morning I forgot the soy sauce, threw it in but it didn't seem to make this any less tasty. I did change the red wine vinegar to 1/4 each of red wine and balsamic vinegar. Otherwise did everything else per recipe. Oh, wait, I did throw dehydrated onion in the marinade but not sure if that made any difference. My skirt steak was rather thin so only grilled (outdoor) 3 min (high heat) per side. Was very delicious and tender. Remember to cut across the grain, not with it. Will use this recipe again, is something you can tweak if you want. Thanks for the post!

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Trish3809

Cooking Level: Expert

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Reviewed: Jun. 24, 2008

Really good but I did not have the mustard or whortshire sauce so I added 2-2.5 TBSP of cumin and 1-1.5 TBSP of meat seasoning. It was really good. I actually didn't even marinate it, I just cooked it all together and boiled out the remaining liquid.

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Janet

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Jun. 22, 2008

YUM!! As the other reviews said, this is really good. I too used balsamic vinegar as suggested in a review and think it would have been just as good with the red wine vinegar. Either way, this is a keeper. "Flank" steak was not available at the time, butcher suggested top sirloin. Marinated about 24 hours, it was great, very tender, cut with fork. Will definately keep this recipe and make again!

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Cindy J

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Reviewed: Jun. 19, 2008

This recipe was decent. It wasn't a bad flavor. Although, it didn't have an overwhelming flavor to the beef. I marinated for over 24 hours. So I don't think I will use this again.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

Amazing! Marinated for 4 hours and it was wonderful - would be better with a thicker steak, marinated for longer. This was so good my sister and I are using the recipe to cater a 300 guest bday party. Kudos to the recipe poster -- we'll be grilling our steak at home instead of eating out from now on!

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FLYBYGRACE

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Reviewed: Jun. 11, 2008

The absolute best!!!!! I never get tired of this marinade! For the best taste, I usually leave the steaks in the fridge for 2 days. Yummy! I'm hungry just thinking about it!

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Mel

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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