In Memory Of Karen Nicole Smith, 1972 - 2016

The Ultimate Steak Marinade.

Here’s another recipe I resurrected after calls for it on Instagram. I originally shared a version of this Steak Marinade And Dressing about 10 years ago on the website, and while it’s a hit every summer with fans, many people are having a difficult time finding it. Here’s an updated version of my take on the Ultimate Steak Marinade and Dressing.

You’ll Need…

1/2 cup finely chopped Parsley
1/4 cup finely chopped thyme
1 cup chopped chives
1/2 cup diced tomato (2 medium tomatoes)
1 teaspoon pepper flakes
1 tablespoon golden brown sugar
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon red wine vinegar
1 1/2 cup orange juice
1 1/2 cup extra virgin olive oil
3/4 teaspoon sa salt
1 teaspoon ground black pepper
2 lemons (juice)
1 medium onion (diced)
6 cloves garlic (crushed)

Notes! Should you want to give this marinade a more pronounced KICK, replace the pepper flakes with freshly diced Scotch Bonnet or any fiery pepper you enjoy. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, drain, chop and dice everything as listed in the ingredient list.

Assemble in a large mixing bowl.

Whisk to combine it all. Should you want to replace the brown sugar with honey, that would be delightful. There are times I add both.

Spread 3 tablespoons of the marinade in the dish you’ll be marinating my steaks in, then on goes the steaks, followed by about 3/4 cup of the marinade over the steaks.

No I don’t season the steaks with any salt. After you grill them off, you may decide to sprinkle on your fav finishing salt.

Cover with plastic wrap and marinate in the fridge for at least 2 hours. Be sure to take it out of the fridge about 1 hr before you toss them on the grill. Yes, you need a HOT grill and for the first couple minutes you may drizzle on the marinade from the dish onto the steaks (I know people are weary about marinade that’s been on raw meats – this way it cooks off on the grill).

The remaining marinade is stored in plastic containers in the fridge for up to 2 weeks. After the steaks comes off the grill and sliced, the marinade then becomes a dressing to drizzle over the cooked steaks.

This marinade works great with poultry, fish and pork as well. May I recommend using this marinade on cheaper cuts of beef to add additional flavor and to help tenderize the meat a bit. I used sirloin tips steaks (as seen in the images).

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *