*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Pretty tasty stuff. I didn't blend this and really can't see why you'd have to. Just throw it into a ziploc bag and mix is up. I cut the marinade in half because I had just two steaks. I used a bunch of minced garlic instead of garlic powder and also skipped on the hot sauce. I ended up letting it sit in the fridge with the steaks (top sirloin) for about 3 hours. When it was time to make dinner, I took the steaks out of the bag and then threw in 8 ounces of sliced mushrooms until they were well coated and dropped all of that into a pan. I cooked the mushrooms until most of the liquid was cooked out on medium high heat. Grilled the steaks to medium rare, then served the mushrooms on top! Turned out very flavorful and very delicious. Thanks!
This marinade was amazing. I really wasn't sure about the ingredients (didn't want teriyaki type), and decided to take a chance based upon the ratings. Boy, was I glad I did. The steaks ended up marinating 3 days (due to changes in plans). They were so tender, and the taste... fabulous. This marinade is very subtle, it really enhances the meat well. I didn't have parsley, so I added a dash of thyme. My DH was extremely happy with the taste, and wants me to use this recipe again and again.
***UPDATE***-I wanted something different for Christmas dinner for 15 people, this was my choice, and everyone raved about how flavorful and tender the steaks were (we used flat iron steaks). I brought the steaks home from the store, fixed the marinade, popped them in the freezer for about a week, then defrosted them Christmas Eve. My DH put them on the BBQ to cook, YUMMM! On a busy day, it was an effortless, but outstanding main dish.
The best marinade that I have ever used. I was very skeptical, aspecially after I blended it. It did not look like it would taste good but it was really really good. I used top sirloin. Highly reccommend this recipe
Steak purist as he is, hubs preferred his steak without this marinade and didn't use it. In hindsight I wish I would have followed suit. Thank goodness l at least used fresh garlic, but I think both the lemon juice and hefty amount of garlic powder contributed a strong, "off flavor," as one reviewer put it, that I just didn't care for - not so sure I liked the basil either. It was fun to experiment, but it would have been so much easier and so much better to have just stuck with the simple steak seasonings we're accustomed to. When something is really good, like a good quality steak, it simply doesn't need anything to make it better.
I don't know if this is "THE BEST" steak marinade, but it comes in close. I used this on two pretty large NY stips and it came out great! I cut the olive oil down to 1/4 c. and used all minced garlic, no powders. I used 2 Tbsp. of dried basil and 1 Tbsp. of oregano. I didn't have white pepper, so I used 1/2 tsp. of black pepper. I put everything into a ziplock bag and let it marinate all day. Perfect with a baked potato and salad!
Very good marinade. I only had garlic salt, and it was a mistake to use it. The garlic salt made the marinade too salty, definitely make sure you use garlic powder as the resipe calls for! Otherwise the flavor was pretty great!
This is good, but I have been doing the "exact ingredients for over 20 years. You "do not" need to blend ingredients in a blender at all. In fact, if, after tasting "mixture", it seems "to strong for your taste buds", just an a little water to it.". I also always add "a little oil or canola oil" to the mixture(it depends how much you make, but "at least a tablespoon". It tenderizes the steak/pork/or venison" meat, and gives the flames on the grill a chance to "dance upward", giving those nice "charred lines>
I also use both powered garlic and real garlic. I subsitute lemon juice with "rice flavored vinegar or wine vinegar. Be sure "not to over due the acidic ingredients(lemon or vinegars)If you have "fresh basil leave handy, instead of dry..even better. I always "freeze "fresh basil leaves" in a ziploc baggie, to have handy in the house. Just crush the leaves once from, grab a handful to add to your "marinades or pasta sauces. Makes a "huge difference in flavor.
Sometimes, instead of "soy", I'll use Terriyaki sauce instead, or sometimes "a little of each". Especially with "pork tenderloins. Even throw in chopped green onions. Once you are "comfortable making your own marinades, "the "skys the limit". You also , if a tender cut of meat(like pork or beef or venison tenderloin", do not have to marinate "more than a half hour". Marinades will stay in a glass jar up to a week, if you do not have time to do it "daily". I send up a batch with my husband went he goes hunting
Excellent Marinade. I actually didn't add the last 4 ingredients. I didn't have parsley flakes & just forgot the pepper. I marinated 4 large Ribeyes for about 4-5 hours and the steaks were delicious, best I've ever cooked. My husband took one of the steaks to work 2 days later and microwaved it for lunch. He was concerned that it might be dry or tough and said it tasted even better. Great recipe. Thanks for sharing.