BEST STEAK MARINADE IN EXISTENCE
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
Provided by Kookie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g
PRIZE WINNING MARINADE FOR BEEF
I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!
Provided by Serendipity Elizabe
Categories Roast Beef
Time 3h15m
Yield 4-10 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, crush peppercorns until fine.
- Add garlic to processor and crush.
- Add soy sauce, Worcestershire sauce and lemon juice and blend.
- Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
- Seal bag.
- Refrigerate for 48 hours (turn bag every time you open the fridge door).
- Reserve the marinade for later use.
- Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
- The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
- Note: Total barbecue time depends on the size of beef roast.
- Relax while your dinner cooks.
- Put marinade on the stove and bring to a boil.
- Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
- Sit back and enjoy the compliments.
THE WHITEHOGG WORLD CHAMPIONSHIP STEAK MARINADE
Provided by Food Network
Time 4h45m
Yield 1
Number Of Ingredients 7
Steps:
- Lay steaks on a flat surface. Lightly sprinkle dry ingredients onto the surface of each steak until the steak is completely covered. Rub dry ingredients into the steak by hand. Lightly pour cooking oil onto steak and rub into steak with hands. Flip steaks over and repeat the same process on the other side. Place steaks in an airtight container and refrigerate. Let steaks marinate in rub no more than 4 hours. To grill, heat charcoal grill to approximately 300 degrees F. Grill steak 7 to 8 minutes on each side. When grilled to preferred doneness, place steaks in a pan and cover with foil to allow the juices to distribute.
BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
MARINATED BEEF TENDERLOIN
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.
Nutrition Facts :
MEAT MARINADE
This meat marinade has got to be the easiest, best tasting thing I've ever done to inexpensive cuts of beef, pork, or venison. As a newlywed, we cut all corners, but thanks to this recipe, not on taste!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
- Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 5.9 g, Cholesterol 0 mg, Fat 18.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 800.6 mg, Sugar 2.1 g
MARINADE FOR BEEF
Make and share this Marinade for Beef recipe from Food.com.
Provided by johnvac52
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients in a non aluminium covered dish and mix well.
- Pierce meat to be marinated several times with a fork.
- Place meat in marinade and cover.
- Refrigerate overnight, turning several times.
Nutrition Facts : Calories 717.6, Fat 54.5, SaturatedFat 7.5, Sodium 16553.1, Carbohydrate 31.8, Fiber 3.7, Sugar 9.8, Protein 31.5
DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
Steps:
- Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
- Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
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