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Best Steak Marinade in Existence
Reviews:
March 30, 2012

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

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