Sassy Steak Marinade and Sauce Recipe - Allrecipes.com
Sassy Steak Marinade and Sauce Recipe
  • READY IN 1 hr

Sassy Steak Marinade and Sauce

Recipe by  

"A tangy marinade and sauce for all types of steak. Flavorful but not too spicy. Can easily be doubled."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Pierce steaks all over with a fork, and place them into a resealable freezer bag. In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently.
  2. Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate.
  3. Remove steaks from marinade, reserving marinade. Grill for about 7 minutes on each side, or to your desired degree of doneness.
  4. While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook until tender. Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened. Serve with steaks.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2008

Great Flavor !!!! Made this last night for dinner on my George Foreman grill.I did everything according to recipe.I marinated a thick Ribeye steak for about 9 hours and sliced a large portabella mushroom for the sauce.It was soo delish !!!! I often sautee mushrooms or onions with our steak but My DH always uses steak sauce anyway but with this recipe no steak sauce was needed. He loved it !!! I thought it was a bit sweet but very tasty. We will definately be having this again. I made this again and had a different taste - The cocktail sauce you use makes a big difference in flavor. Thank you for sharing your recipe

 
Most Helpful Critical Review
Feb 18, 2004

This was just ok for us. We marinated for about 8 hours and then grilled the steaks outside. I think I would like it better if I would have cooked the marinade in a saucepan and then served as a side sauce for the steak. It was something different though, we usually use "Perfect Marinade for Steak" from this site and it's really good.

 
Dec 28, 2008

I did not change any of the ingredients but I did change how it was cooked. Instead of on the grill, I cubed the steak and let it simmer in all the marinade in a large skillet. After the steak was a little over half way done, I added the mushrooms and let it continue simmering. I served it over rice and it turned out great. The only thing I am going to do different next time is add some sliced onion to the mix.

 
Sep 07, 2007

Based on what I had in the refrigerator, I substituted Heinz chili sauce for the cocktail sauce, poked holes in the sirloin steaks, and marinated in a freezer bag overnight. YUM! Great recipe.

 
Jan 25, 2004

I don't know if this is new to the site or not...but it's EXCELLENT! Everyone, try this. You don't have to marinate too long (I added extra garlic, because I love it soo much) and you still come out with tender, tasty steak. I broiled in the oven, 6 mins on each side. Mmmm!!!

 
Jan 25, 2004

Cocktail sauce as part of a marinade!?! I know it sounds weird but this turned out great! Our steaks came out moist and flavorful!! I didn't change a thing! Mrs. Erin Steele = we loved this recipe and it will be on our table again soon! Thanks for sharing it!!

 
Jan 25, 2004

Great recipe!! This is a keeper for sure. I also added 1/2 tsp liquid smoke and a pinch of cayenne pepper. Turned out great.

 
Sep 02, 2009

So great! The second time I made it I added a whole onion as well. I broiled my steak for 5 minutes on each side (medium rare). Yummy!!

 

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Nutrition

  • Calories
  • 728 kcal
  • 36%
  • Carbohydrates
  • 62.1 g
  • 20%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 35.5 g
  • 55%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 42.9 g
  • 86%
  • Sodium
  • 2690 mg
  • 108%

* Percent Daily Values are based on a 2,000 calorie diet.

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