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Tuesday, October 7, 2008

Most perfect Steak Marinade

I would say I got this recipe from a gourmet or food & wine magazine like almost 20 years ago. Eek! that just reveals too much!   Over the years I have changed it slightly and yes, it has become simply the best marinade ever.   Whether you have a couple of hours or overnight, as suggested, it won't disappoint but the longer the better.  Overnight is best.

I love this on a flank steak, which you then cut against the grain in thin slices.  Served with a simple linguini aoli with maybe a chopped tomato, sprinkle of chopped fresh parsley and some fresh grated parmesan..  renders dinner perfection.

Steak Marinade    

2-to-2 1/2 pound London broil or flank steak

For marinade
    •    4 large garlic cloves, mashed and roughly chopped
    •    4 tablespoons balsamic vinegar
    •    4 tablespoons fresh lemon juice
    •    3 tablespoons Dijon mustard
    •    1 1/2 tablespoons Worcestershire sauce
    •    1 tablespoon soy sauce
    •    1 teaspoon dried oregano, crumbled
    •    1 teaspoon dried basil, crumbled
    •    1 teaspoon dried thyme, crumbled
    •    1/2 teaspoon dried hot red pepper flakes

    •    Whisk in...
    •    2/3 cup olive oil

Pour over meat in a large ziplock bag. 
Marinate in fridge overnight. 

(However... this works really well just marinating anywhere from 6 hours to 2 days.)


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