Best Forget The Steak Sauce Marinade Recipes
STEAK SAUCE MARINADE
If our family gets together for more than a day or two, one night will be dedicated to grilled steaks or roast. This marinade is one of two that we use. Yum!
Provided by Debbie Quimby
Categories Marinades
Number Of Ingredients 6
Steps:
- 1. Mix ingredients together; use right away or pour into glass jars. Will keep in the refrigerator for a few months.
- 2. For steaks: Place generous supply of marinade on both sides of the steak, poking holes in the steak to help the marinade saturate the meat and to tenderize the steak. Marinate for at least 8 hoiurs, turning steaks every hour or so for maximum coverage. Keep steaks in refrigerator between "pokes." Grill over hot coals to your preferred level of "done."
- 3. Eye of Round Roast: Pour about 1/4 to 1/2 (depending on your wishes) of the marinade over a 4-5 lb roast; turn roast every hour and marinate for 8-10 hours. Take roast out of marinade and sear on a hot grill on all sides. Remove from grill and place on a large sheet of heavy duty aluminum foil. Seal well.
- 4. Place roast in roaster and bake in a 300 degree overn for 3-4 hours. About halfway through cooking time, open the foil and turn the roast over. Reseal and continue cooking until done.
- 5. Roast is a great entree and makes awesome sandwiches with leftovers. You can also heat the marinade over the stove and use it as au jus for the roast (or the steak).
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
SIMPLE STEAK SAUCE
A good Pan-Fried Steak can stand on its own, but sometimes a sauce gives it that extra oomph. To make this quick and easy pan sauce, you need just two ingredients: a liquid and a thickener, such as red wine and butter. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Time 5m
Yield Makes enough for 2 steaks
Number Of Ingredients 2
Steps:
- Once steaks are removed from skillet, return skillet to high heat. Add wine and simmer, scraping up browned bits from bottom of skillet, until reduced slightly.
- Swirl in butter and simmer 1 minute more. To serve, drizzle over steaks.
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