*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.
The marinade also tenderizes the steak. Any marinade with acid (tomato, vinegar, citrus juices, pineapple juice, etc.) will tenderize. I leave my meat in marinade over night or all day, but no longer. If you leave it too long the meat texture changes and gets "mushy". And don't try to save calories by omitting the oil. Your meat will turn out dry. I don't have an outdoor grill, so I grill in my G Foreman grill. For room temperature meat and 1" thick meat, I cook for 6 minutes on preheated grill. Perfect medium rare, tender & juicy!
This was a marinade that became better as the meal progressed. We love the flavor of a good steak and rarely add more than salt and pepper. At first I was put off a bit by the slightly sweet flavor of the balsamic vinegar. When I was on my last bite I was thinking this is a great flavor. For the outside grill though 1/3 cup of olive oil made the grill flare up and the steaks were well marbled so I would not use that amount of olive oil again. DS is not a mustard fan so I cut back on the mustard a bit and I totally forgot to add the liquid smoke (didn't miss it due to the outside grill). Other than that it was a nice change from our usual steak dinner. Thanks for the idea!
We lucked up some porter houses in the markdown bin. I was ready to try something new and hit on this marinade. OMG! It's wonderful! Didn't have Worcestershire so I used Lea and Perrins. Used some roasted garlic. Six minutes each side over medium. You will really like this marinade on just about anything! GUMBO GAL