Steak Marinade
I grabbed the basics of this recipe from allrecipes.com. Boy, did the steaks come out tasty. I marinated New York cuts, but I think any cut would work. I plan to try flank steak next time and make fajitas. I marinated my steaks for about 6 hours with great results, but over night would be even better. Try to keep some leftovers to slice up and have with your eggs the next morning — yummy! One more tip: be sure to check out the “Angie’s Sweet Red Potatoes” as a possible side dish.
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
1/8 cup lemon juice
1 1/2 Tbsp Worcestershire sauce
1 tsp freshly ground black pepper
1 Tbsp Dijon-style mustard
1/2 onion, sliced
2 cloves garlic
In a gallon-size, sealable plastic bag, combine all ingredients. Close bag and shake. When mixed, add up to 2 lbs steak and refrigerate overnight. You should move bag around from time to time to make sure marinade is soaking into all of the steak. Barbecue or broil to desired doneness.
