My son recently contributed a nice steak for our Sunday dinner and I told him I'd make some shish-ka-bobs with it. So the search for a good marinade began... Now, I try to stay away from big proclamations here on the blog for the simple reason that everyone's tastes are different. Case in point: I landed upon a recipe called The Best Steak Marinade in Existence. Of course we just had to try it:@) Did we agree with the bold title? Ah, no. ~But~ this, I'll call it, Basil Steak Marinade is quite tasty and a nice variation from the usual flavor profiles for beef. We found basil the primary flavor, it was different and good. I do suggest letting the meat marinate for as long as you can, at least overnight.
The recipe didn't say approximately how much meat this was for, I'm guessing 2 lbs?
I made half for 1 lb of steak, that was fine.
I did cube my meat before adding it to the marinade and left it in the fridge for 7 hours.
He never places meat directly onto a plate or cutting board for the resting period, uses a rack.
He says the meat steams and the juices run out and puddle onto the plate.
I picked up a vintage Corning Ware Grill Plate at the thrift store for a couple dollars,
it's hard to see the ridged plate in the pic above, but it works great:@)
Basil Steak Marinade-from All Recipes
1/2 C olive oil
1/3 C soy sauce
1/3 C fresh lemon juice
1/4 C Worcestershire sauce
3 Tblsp dried basil
1 1/2 Tblsp garlic powder
1 1/2 Tblsp dried parsley
1 tsp ground white pepper-I used black pepper, a nice coarse grind would be best
- Mix everything, the gentleman put it in a blender, I just used a zip top bag and mixed it with my hands.
- Add meat and place in fridge for up to 8 hours, preferably longer, give it a squish and turn every once in a while.
- Cook meat as desired.
Eat well and have a happy day:@)
I'm Joining:
