I used bottom round steak for this (this is one of the cheapest steaks, on sale at $1.64 a pound), and it turned out pretty tender. Don't waste your money on expensive steak. Followed the recipe exactly, used 4 steaks. There is a strong vinegar taste to it, if you're not into vinegar. And as for the smoky flavoring, I used it, but it's not essential, don't waste your money on that either. Be prepared cause you will end up smelling like garlic (12 cloves total). Even though I used it for basting too, there was a lot of sauce left over. I would say this recipe is good enough for 10 steaks, if you put it in a tightly closed container. 12 hours is long enough. Most of the time I find no reason to marinate steaks. Course salt (the brazilian style of barbecue) is enough, I make shih-kabobs, and thick juicy steaks without needing to marinade the meat. The meat already has its own special taste for me.
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I used bottom round steak for this (this is one of the cheapest steaks, on sale at $1.64 a...