Beef Marinade II Recipe -
Beef Marinade II Recipe
  • READY IN 35 mins

Beef Marinade II

Recipe by  

"Wonderful for steaks! Hope you find this as tasty as my family does!"

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins

    35 mins


  1. In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This was very good and the best part is it didn't take long which was good because I didn't plan my marinade much in advance. Good for a thrown together steak dinner.

Most Helpful Critical Review
Jan 25, 2004

Avery good marinade, I did substitute lime for the lemon, though any citrus fruit slices would be a welcomed variance. I also let stand in the mairnade for 30 minutes before refridgerating, it seemed to help tenderize the meat. Thanks for the recipe..


14 Ratings

May 03, 2009

I let the beef marinade for 4+ hours - everybody really liked it. I didn't have a lemon, so I used about 1 tsp lemon juice instead. Will definitely use again!

Jul 15, 2004

I am usuall not a big fan of steak. However, this marinade was excellent! The best!

Feb 23, 2007

This marinade was spectacular!!!! Although, I can't bring myself to marnade my steak for only one hour, so I left out the lemon slices to cut down on acidity, and marinaded the meat for 24 hours. The wine flovour really came through.

Feb 08, 2005

Good recipe! I used a cheap piece of beef and did it at the last minute. Turned out nice.

Mar 22, 2011

Definitely will use this recipe again! My husband didn't even put A-1 on his steak! He was very pleased with the flavoring.

Jan 08, 2009

Marinated for about an hour in glass pyrex and then grilled the petite steaks. Definitely made the steaks very tender, but did not impart alot of flavor other than the red wine. I would suggest using fresh garlic, increasing the soy and allowing it to marinate longer. Or, if you like the flavor of just red wine, skip the other steps and just use the wine!


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