MARINADE VARIATIONS

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TOM’S STEAK MARINADE

1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
Dash of salt
1 tbsp. red wine vinegar
1 tbsp. red wine
1 tbsp. Worcestershire sauce
2 tbsp. olive oil
2 tbsp. orange juice
2 tbsp. ketchup
2 tsp. honey
1/2 tsp. soy sauce

Marinate 2-4 steaks for 3 hours or overnight. Option – Can also be used for chicken.

[lucky]

Garlic Marinade For Steaks

1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons garlic, minced
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) beef rib eye steaks

Directions
1 In a medium bowl, combine the vinegar, soy sauce, garlic, honey, oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne peeper.
2 Place steaks in a shallow, nonporous dish and pour the marinade over the steaks. Rub the liquid into the meat for optimum flavor. Cover and let marinade in the refrigerator for 24 to 48 hours.

[lucky]

Herb and Wine Marinade

3 pounds round or shoulder steak, 2 1/2 inches thick
2 cups of dry red wine
1/2 cup of salad oil
2 tablespoons of instant minced onion
1 1/2 tablespoons of marjoram leaves
1 tablespoon of salt
1/2 teaspoon of instant minced garlic
1/4 teaspoon of freshly ground black pepper

Wipe the meat with a damp paper towel. Place the meat in a heavy duty plastic bag. Combine the remaining ingredients. Pour over meat in bag. Seal securely with twister. Refrigerate about 24 hours, turning meat 2 or 3 times to marinate evenly.

When ready to grill, drain marinade from meat. Reserve marinade for basting.

[lucky]

Mustard Marinade –

1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup dry red wine
2 cloves garlic, minced
1 teaspoon dried basil
2 tablespoons hot and sweet mustard
1 tablespoon ketchup
2 pounds boneless sirloin steaks, 1 inch thick

Combine oil, vinegar, wine, garlic, basil, mustard, ketchup in shallow bowl. Add steak. Marinate 1 hour, or refrigerate overnight.

[lucky]

Garlic / Lime Marinade

Makes 1 cup; enough to marinate 2 pounds of meat.

6 garlic cloves
1 small onion, enough to make 1/3 cup
2 teaspoons coarse salt
3/4 cup lime juice
1/4 cup water
1 tablespoon red wine vinegar
1 1/2 tablespoons dried parsley
1/2 tablespoon dried rosemary
Place garlic, onion and salt in a 1-cup food processor until finely chopped. Scrape into dish or bag you will use to marinate meat. Add the lime juice, vinegar, parsley and rosemary. The marinade taste best used within a few hours of making.
Use this marinade for pork, chicken or lamb. Marinate thin cuts of meat (steaks, chops, and chicken breasts), covered in the fridge for 1 to 2 hours; larger cuts of meat, such as pork loins or shoulders, for 6 to 8 hours or even overnight.

[lucky]

GARLIC MARINADE FOR STEAK

makes enough marinade for 2 (1/2 lb.) Rib Eyes

Ingredients
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup minced garlic
2 tablespoons honey
3 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon liquid smoke
1 pinch cayenne pepper

In a medium bowl, mix together all of the ingredients.

Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

[lucky]

Bloody Marinade for Flank Steak

1 trimmed flank steak

1 cup Bloody Mary mix
1/4 cup horseradish
2 TBL Worcestershire sauce
1 tsp hot sauce (more or less)
1 TBL Cajun spice
1/2 cup minced onion
1/2 cup minced garlic
2 tsp. celery seed
1/2 cup vodka
Salt and pepper, to taste
Methods/steps
Puncture the steak repeatedly with a fork or meat tenderizer. Mix all ingredients well and pour over steak in a zipper-lock bag. Marinate for at least 6 hours. Glaze the steak with remaining marinade as you grill.

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