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Northwest Steakhouse Steak Marinade
Reviews:
April 06, 2010

The restaurant from which this recipe originated is known for their AMAZING meals in North Iowa. I've had this recipe for years but have honestly never 'marinaded' with it. Usually, I mix this up & pop in immediately into the oven. I use it mostly with chicken breast & pork chops & it never fails to produce unbelievable meals. We seldom buy steaks, but got some real good petite sirlions at a great price & decided to make the "real thing." I did allow to marinade for about 5 hrs prior to grilling (again, I usually just bake my chops for about 45 mins @ 350) Ooolaalaa, Yummynummy! I took a large sheet of foil & folded the sides up to create a pan-like area, flipped the meat onto the the foil (marinaded in a 9x13(had enough meat I had to double the recipe) & solidified into a perfect rectangle that I flipped onto foil & then placed foil on grill) The meat 'cooked' in it's juices as well as marinade, flavor explodes. At the restaurant, they also use this warmed sauce over spaghetti noodles. I love it also stirred into my mashed potatoes that I serve with the meal or bread dipped into it. Oh, the uses are endless & alway delicious. Anyway you make any kind of meat with this recipe, marinaded or not, it always turns out so tender, juicy & out of this world!

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