Reviewed: Dec. 3, 2011

Any recipe listing sherry as the first ingredient is a good one in my book, and this did not disappoint! Loved this marinade. I did use bottled Italian dressing in place of the oil, otherwise made as directed. My new go-to marinade, thanks for sharing this with us.

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Reviewer:

Saveur

Reviewed: Sep. 18, 2011

Sometimes the combination of fresh ginger and soy sauce turns a dish completely "asian," but that wasn't the case here. The NY Strip marinated for about 5 hours, and the flavor was outstanding. Wouldn't change a thing; just follow the recipe (don't over marinate the meat), and you won't be disappointed.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: May 30, 2011

Simple and fabulous!!

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Reviewer:

Reviewed: May 17, 2011

I didn't have Sherry so I used port instead. As well when once i completed marinading my steak I boiled the marinade on the stove and used it as a sauce. My kids loved it that way. The boiling kills any bacteria and is good for those who want a stronger flavor.

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Reviewer:

leo709

Reviewed: Mar. 24, 2011

Perfect

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Reviewer:

Stacey

Reviewed: Nov. 9, 2010

Love it, no more store bought marinades. Too many fabulous, easy ones here on Allrecipes. Thanks Doreen, this is one of my favorites.

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Reviewer:

Joan V

Cooking Level: Intermediate

Living In: Owasso, Oklahoma, USA

Reviewed: Sep. 22, 2010

Marinated overnight and it was fabulous! Very juicy!

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Reviewer:

kywildcat1

Reviewed: Aug. 14, 2010

Yummy- steak turned out nice and juicy!!

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Reviewer:

Bostonbuns

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

Reviewed: Jul. 22, 2010

I did not care for this recipe.

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Reviewer:

Jo-An

Home Town: London, Ontario, Canada

Reviewed: Jan. 28, 2010

This marinade was good but it's basically a teriyaki recipe. I made the mistake of using it on 4 beautiful home grown ribsteaks that my friend raised. I would suggest to use a recipe like this on a cheaper steak like chuck or top round.

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