Steak Marinade Recipe From Mortons Restaurant

Steps:

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

Steps:

• Stir together all the ingredients in a bowl.
• Transfer to an airtight container and store in a cool dark place.

Steps:

• Put the Morton's Cajun seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely.
• Remove the steaks and lightly pound each three to four times with a perforated meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
• Pour the oil into the pan and add the steaks one by one. Flip over. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.
• When you are ready to cook the steaks, remove them from the oil and let the oil drip off to remove the excess oil. The oil can flare on the grill or in the broiler.
• Set the steaks aside for 30 to 60 minutes at room temperature and grill the steaks to your liking.

Steps:

• see above

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).

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.