Bombay Steak Marinade Recipes

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Steps:

• Mix all the ingredient and pour over meat.
• Refrigerate for up to 24 hours.

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Steps:

• Heat the oil in a large frying pan.
• Add the onions and cook till they soften.
• In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
• Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
• Cook for another minute.
• Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
• Add the salt and the tomatoes.
• Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
• This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
• Add the coconut milk and stir well.
• Simmer uncovered for 5 minutes, or until sauce slightly thickens.
• Serve with rice.

Steps:

• Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
• Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
• Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).