Hands down this is the BEST steak marinade. So easy to make – it is the ONLY recipe I use for steak marinade. Best part you probably have everything you need to make it in your kitchen.
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Mix all the ingredients together in a small bowl. I find this amount is good for 2 – 3 steaks depending on size.
Place marinade and steaks into a freezer bag and marinade ( overnight) or at least 30 minutes.
Throw away marinade after use. Cook steaks how you desire.
Enjoy 🙂
The BEST Steak Marinade EVER
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Hands down this is the BEST steak marinade. So easy to make - it is the ONLY recipe I use for steak marinade. Best part you probably have everything you need to make it in your kitchen.
Ingredients
1 tablespoon olive oil
1 garlic clove , minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
½ Teaspoon of onion powder
1 teaspoon yellow mustard
1 tablespoon soy sauce
¼ Teaspoon of pepper
Instructions
Mix all the ingredients together in a small bowl. I find this amount is good for 2 - 3 steaks depending on size.
Place marinade and steaks into a freezer bag and marinade ( overnight) or at least 30 minutes.
Throw away marinade after use. Cook steaks how you desire.
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Brit
This is THE BEST steak marinade ever. I’m doing it for the second time tonight. The first time I was skeptical. I have never cooked my own steak but know a good steak when I eat one. Not to mention, the picture here doesn’t look to appetizing to me (sorry!). Well, I marinated my steaks for 30 minutes and I can now say I’ve made the best steak I’ve ever eaten! This time I’m marinating for an hour and am so ready to eat.
Katie
Soo funny. I am scrolling through Pinterest and I see this picture and I notice the burn marks on the counter and think to myself “That looks like BudgetSavvyDivas” so I click on the picture and sure enough it is.
Lindsay
I found your site through Pinterest and I absolutely love this marinade!!! It’s a big hit! Thank you so much! If I increased the amounts and made a big batch, it would keep fine in the fridge in a bottle, right?
Budget Savvy Diva
It should but no longer than a week
Karen
Saw this &couldn’t wait to try this—didn’t have any steaks in the house but I mixed your marinade exactly except i left out the oil. Mixed it all up & then added it to a pound of lean ground sirloin. OMG those were the BEST burgers I’ve ever made (maybe ever eaten anywhere!!!) Can’t wait to try this on steaks : )
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No more Alegro marinade for me, I was looking for copy cat recipe for alegro found this marinated my steak for 24 hours I added more garlic and mustard 3 times the steak is fantastic you must try it will go in my recipe file forever thank you darc
What makes the best marinade? A good balance of fat, acid, and salt is key. Too much acid and the meat can taste pickled, too much salt and, well, it's too salty. Too much fat and the other ingredients won't have the proper concentration to work their magic.
A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.
The acetic acid in vinegar breaks down meat fibres and makes them more tender and flavoursome. Method: Add a tablespoon of white vinegar to your cooking liquids or soak your meat in vinegar before you cook it.
Avoid marinating in metal containers as the metal can chemically react with the marinade and change the flavor of your dish. Not marinating in the refrigerator. Marinating in the refrigerator will help to prevent the growth of bacteria. Never marinate food at room temperature.
Driskill recommends using a sodium-rich liquid, such as soy sauce, to deliver salinity in your marinade, because they are easily and evenly blended with the other components to create a hom*ogeneous mixture.
ANSWER: In general, you can substitute either one as the acid part of the marinade. The rule -of-thumb ratio for marinades is 3-to-1, three parts oil and 1 part acid.
Marinades typically feature an oil and an acid — but the sky's the limit for creativity: For your oil base, try olive, peanut, truffle, sesame, walnut, or chile oil. You can also use milk, coconut milk, buttermilk, or yogurt. For acids, experiment with different types of vinegar, wines, beers, lemon, or lime juice.
If your marinade is thick or sticky, it's best to wipe off the excess from your cut of beef before tossing it on the grill. The issue with excess marinade is that it may cause some nasty fire flare-ups on your grill.
However, every great steakhouse seasons the steaks they cook. Typically a steak is seasoned with coarse ground black pepper, sea or kosher salt, garlic, and some type of signature spice. In addition to the seasoning most steakhouse's use a marinade, butter, or some type of baste or finishing liquid.
Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.
The higher the concentration of salt in the marinade, the more herbs and spices you need for the meat to absorb their taste. One of Otto's favorite herb mix marinades is an abundance of garlic, herbs, and spices: at least 3-4 cloves of garlic and at least one big tablespoon of chopped herbs.
Because of the acidic nature of marinades, always marinate in a glass, ceramic or stainless-steel container. (Do not use aluminum containers.) The marinade ratio we suggest is three parts fat, one part acid and one part seasonings.
Fresh and dried herbs and spices can provide a diversity of flavors. Salt can be used to both flavor and tenderize meat. Molasses and sugar will give the meat a sweet flavor and increase the brown color of the meat. Garlic, ginger and soy sauce are commonly found in Asian marinades.
Olive Oil. Arguably, this is the classic way to your glaze meat; a perfect weapon to tenderise your cuts. Olive Oil can pull out fat soluble flavours, not only from the cut of meat, but also the marinade vegetables – such as shallots and garlic. Also, it is ensures additional seasoning has an even coating throughout.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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