Great marinade recipe

[deerminator]

Thought I would share a really great marinade I tried on some flat iron steak this weekend. I clipped it out of the Wall Street Journal 3 years ago and filed away in my recipe binder. It comes from a fancy steak house but not sure which one since all I cut out was the recipe. I adapted it and eyeball everything versus measuring but the steaks were awesome. Any other great marinades for steak anyone wants to share?

1/2 cup olive oil

1/4 cup sherry vinegar

2 tablespoons balsamic vinegar

1 tablespoon ketchup

1/2 teaspoon worcestershire sauce

1 teaspoon honey

1 teaspoon sugar

1/2 cup finely chopped red onion

Good dash of italian seasoning

1/2 teaspoon black pepper

[hockeybc69]

My kids both rave about the "juicy steak recipe", as they call it.

Somewhat similar to yours. And I have to say I love this one too. We use it for venison. So simple.

½ c Soy Sauce

½ c Worcestershire Sauce

2 T Ketchup

½ t Pepper

½ t Garlic Powder

½ t Onion Salt

[ted4887]

Hockey, I make one almost identical that I found on the internet, and it's called "Steak so good you'll want to slap your granny!" The chef was right! It's good stuff.

[LOWBill]

1/2 c. water

1/4 c. liquid smoke

1/2 c. soy sauce

1/2 tbs. black pepper

1/2 c. sugar

1 oz. A-1 sauce

This one came from a place my wife used to work at. Let your steaks marinate for 24 hrs in this and then grill. YUMM EEE

[OnAFly]

Here's the one I use for chicken (I have no clue what the measurements are as I do not measure this one)

1 part soy sauce

1 part white wine

1 part water

~2tbsp yellow mustard

half a yellow onion diced

red pepper flakes (as much as you want)

I'll let chicken sit in this for about a day.

[reinhard1]

somewhere along the line these will have to be tested. i dont think you can go wrong. this one sounds great also. i like the soy and wine with the mustard and i have very few without the heat. love the heat. good luck.

[Chef]

1/4 C. Brown Sugar

1/4 C. Sesame Oil

1/4 C. Teriyaki

1TBSP. Fresh Ground Ginger

1/3Tsp. Red Pepper Flakes

1/2 C. Hoisen Sauce

1/4 C. Rice Wine Vinegar

1-Chopped Scallion (green tops only)

2-Cloves Smashed Garlic

Mix all ingredients together thoroughly. Place 4-Ribeyes, or any Venison into a 1-Gallon Ziplock and pour in mixture. let it sit in the fridge overnight, grill to preferred doneness and enjoy!

[reinhard1]

thanks chef. this one is a winner for sure. good luck.

[Chef]

It's no-fail for sure. The carmelization on the edges and the flavors are so good...

[reinhard1]

i had one similiar. but the rice wine vinegar and brown sugar adds a combination that would be hard not to try. thanks good luck.

[deerminator]

All sound great. I know there are those that will scoff at marinade, especially when it comes to vension. But I think the right marinade is a great compliment and tenderizer, not something to mask the taste of the meat itself.

[reinhard1]

use it all the time, along with some of these posted in the future. one steak people dont grill "as is" as much as others is the chuck steak. this steak is full of flavor on its own but in my opinion needs the marinade. a marinade also enhances steaks that are solid lean for the most part [sirloin tip]. i marinade almost every steak we eat with pork and chicken and venison included. good luck.

[Deitz Dittrich]

I am in love with this thread!!!!!

[deerminator]

Another one I've shared on here before is a half cup soy sauce and a half cup ale plus 2 tblsp each dijon mustard, honey and minced garlic. I marinate venison steaks in this for 24 hours, broil for a few minutes on each side. Then slice up and serve on a platter with very, very sharp cheddar cheese and townhouse crackers - along with some more ale. : )