Recipe by SweetCravings
"We use this marinade for rib steaks, but can be used for almost any cut of beef."
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salt and pepper to taste
This is what I have to say about this recipe. I wept with joy at the first bite. Do you know how hard it is to eat and cry at the same time? Yet, I pressed on. After that, I wept with sorrow, because there would be a last bite. Knowing that I would soon finish the succulent tri-tip steak that I had left in the marinade for a full day because I forgot I was going to cook it left me in a pool of tears... it was even harder to chew as I sobbed and sobbed... but I managed, oh yes. I managed. After a few minutes, I awoke from my bittersweet bliss, wiped away my tears and resolved myself to make this recipe... again and again. Oh joy! One thing to mention, though, is that I didn't have worchestershire sauce in the house, so I opted to use a certain brand steak sauce in its place (begins with an "A")as the flavor of that reminds me of the original ingredient. I'll be making this with the W sauce this week. I'll bet it's even tastier... Thanks for inventing it, YOU ROCK!!
Yuck! Too much of a vinegar taste. I won't be making this ever again!
Should leave out the oil as it prevents the tenderizing effect of the vinegar, oil meat just before grilling, otherwise perfect marinade.
This was excellent but after reading the review from the previous person I used balsamic vinegrette instead of the vinegar. It didn't overpower the other ingredients and made an excellent marinade. I will never buy marinade again!
Wow..this marinade was fantastic! Don't let the simplicity of this recipe fool you..it really comes together. I made it exactly as written, went easy on the salt and marinaded for 2 hours. Hubby loved it and the kids asked when we could make steak like "that" again! I will be making this marinade again for sure.
I'm not sure if this is the "best" steak marinade I've ever had, but it's very good. I used low sodium soy sauce left out the salt and used a bit less oil for two good sized NY strips. I also added some fresh rosemary. I let these marinate all day before grilling and they had a very nice flavor. If you use a good quality balsamic it won't over power the other flavors.
Made a good steak. The vinegar was the flavor that really stood out, maybe a bit more than it needed to. I think I'll try this again with a tad less vinegar and more garlic.
I usually double all ingredients except for the olive oil, marinate for 1-4 hours (depending on how far ahead I've planned! lol) and then, while the steaks are cooking, boil the leftover marinade with about 1 tsp. cornstarch to make a delicious sauce to put on top of the grilled meat! Mmmm.
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Steak Marinade
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 122
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