December 11, 2019 3 Comments

I’ve used this marinade so many times over the years. It really is one of the best! Everyone who eats it asks me for the recipe. Here’s how to do it:

Combine all these ingredients into a large ziplock, container or whatever you like to marinate in. Try to marinate your steak for as close to 24 hours as possible. It really makes a big difference in flavor. Cook the steak however you prefer- grill, cast iron, or whatever method is your favorite. Make sure to cook it to your own personal desired level of doneness (not sure if that’s a real word but let go with it anyway).

💥2 tbs brown sugar 💥 1/4 cup soy sauce 💥1/4 cup Worcestershire sauce 💥2 tbs balsamic vinegar 💥2 tbs lemon juice💥1 tsp garlic powder💥3 fresh garlic cloves 💥crushed 💥2 tbs olive oil 💥 1 tsp salt 💥2 tsp black pepper

🥩 Once you have combined all of the ingredients together add your steak. You can choose whatever cut you want but I’d highly recommend skirt or flank steak. Skirt being my number one. That’s because it hold a marinade like no other and it’s super quick to cook. Just a few minutes on each side and you’re done.

🥩 One big tip when you’re cooking a steak in a marinade that people often skip is drying the steak. Make sure when you remove the steak from the marinade you dry it with a dish towel. This will create a nice crust but not burn any extra unnecessary marinade. I say unnecessary because all that flavor has already penetrated the meat so it’s good to go.

🥩 Also, don’t forget to take your steak out of the fridge for a little before you cook it. You don’t want to take a super cold steak and place it on a hot surface. Taking the meat out a little before (getting it close to room temperature. I usually do about 30 min) will ensure an even cooking temp. You’ll be going with the steak instead of working against it.

🥩Let your steak rest under a tin foil tent for 5 min before slicing. All those awesome flavors will setting into the steak. And If you are using skirt steak, don’t forget to slice it on an angle. It can really help against this cut tasting too tough or chewy.

I hope you guys like this one. It’s one of my favorite marinades ever!

💜 Al Dente Diva

Al Dente Diva

Hello there! My name is T & I’m a home cook from New Jersey. I love to share easy to make recipes, cooking tips & kitchen hacks with people who love to cook like I do. My recipes are all easy to follow & use ingredients most people are familiar with. Being a busy stay at home mother of two, I have to cook delicious budget friendly meals that are fast to make. I hope you find something helpful here. Thanks for coming by.

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  • KnRsDad December 11, 2019 at 6:17 pm

    Is it ever possible to over marinate? 24 hours seems like a long time – does it have any effect on a steak’s beefiness?
    I’m generally a 4-8 hour marinader but will give a longer time a shot.

    • Al Dente Diva December 11, 2019 at 6:29 pm

      Well generally speaking if you’re marinating a steak it’s probably a cut like skirt steak. I wouldn’t do this to something like a filet cause I like the beefy flavor. The better the steak the less the seasoning kinda. But the length of time, no. There’s only a small amount of acid in here. If I was doing a skirt steak in orange juice or something it would probably start to break the meat down. I usually do this for tailgates. Marinate at night then the next day cook it.

  • 1 Man, 3 Hearts December 11, 2019 at 8:29 pm

    Really is the best ever!!

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