Better Than A-1 Steak Marinade

Published May 1, 2007.

Why this recipe works:

We started with soy sauce to develop a steak marinade recipe that worked. The salt in soy sauce acts much like a brine, helping the meat retain moisture during cooking and making it more tender. But to add more depth of flavor, we needed additional seasonings. We found them in the… read more

We started with soy sauce to develop a steak marinade recipe that worked. The salt in soy sauce acts much like a brine, helping the meat retain moisture during cooking and making it more tender. But to add more depth of flavor, we needed additional seasonings. We found them in the international section of the supermarket, with ingredients as diverse as red curry paste, Dijon mustard, and chipotle chiles.

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For 4 to 6 individual steaks or one 2-pound steak

For information on grilling steaks, see related recipes.

Ingredients

  • 1/2 cup soy sauce
  • 1/3 cup vegetable oil
  • 2 tablespoons dark brown sugar
  • 1/4 cup Worcestershire sauce
  • 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
  • 2 tablespoons minced fresh chives
  • 1 1/2 teaspoons ground black pepper
  • 2 teaspoons balsamic vinegar

Instructions

  1. 1. Combine soy, oil, sugar, Worcestershire, garlic, chives, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside.

    2. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.

    3. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.

    4. Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.

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