This s a great recipe. This is the basis for a quik marinade in most my cooking. Reading the recipe only shown what I've done but never actually wrote down. :) I'm big into going threw the cuboards and adding what I find that will work well together and I usually have all these ingredients. I usually add a litle bit of brown sugar and/or paprika to help the outside of my meats get that nice texture when flavoring. I notice reviews that have few stars saying why ruin steaks. And I agree, if you are cooking a steak to eat it as is, but if your ooking steak to add to salad, stir fry, soup, rice and beans, etc, you want to add some flavor and depth and this type of marinade does just that. I stick with as much fresh as I can get or that I at least have in my pantry. Fresh garlic is a must, and fresh lemon juice with some of the peel grated up helps this marinade really take shape and add freshness to it. Something you will never get in a container. Ever try jarred minced garlic? the stuff that looks fresh in oil or water or what ever it's kept in. Has the taste of garlic but it's bitter and missing the depth, and full experience. It's non sense! Anyways I'm done rambling thought I'd share some knowledge :)
Was this review helpful?
2 users found this review helpful
This s a great recipe. This is the basis for a quik marinade in most my cooking. Reading the...