On 12/22/2017 11:35 AM, Ed Pawlowski wrote:
> On 12/22/2017 11:03 AM, jmcquown wrote:
>> I bought a package of four small cheap steaks, cut unspecified, for
>> marinating.Â* Here's the label "Mock Tender Steak":
>>
>> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
>>
>> The label says marinate in oil and water.Â* That sounds incredibly boring!
>>
>> I seasoned one steak with S&P and have it marinating in some red wine
>> vinegar with a drizzle of canola oil and crushed garlic.
>>
>> Any other marinade suggestions for the remaining steaks?Â* NOTE:Â* I am
>> *not* interested in using soy or teriyaki sauce but I'm sure someone
>> will bring it up anyway. LOL
>>
>> Jill
>
> I'd go with what you have alreadyÂ* or the unmentionable teriyaki.
>
> I've not tried this one yet but looks promising.
> http://www.recipetineats.com/beef-steak-marinade/
> Ingredients
> 2 large steaks (I used 2 x 400g/14oz t bone steaks) (Note 1)
> Marinade
> 1 tsp Dijon mustard
> 1/2 tsp minced garlic (1 large garlic clove)
> 1/2 tsp onion powder (or sub with garlic powder)
> 1 tbsp soy sauce (Note 2)
> 1 tbsp oil (I use olive oil, but any oil is fine)
> 1 tbsp Worcestershire sauce
> 1 tbsp balsamic vinegar
> Black pepper
> Instructions
> Mix together mustard, garlic and onion powder. Then mix in remaining
> ingredients.
> Place beef in a ziplock bag with Marinade and marinade overnight (12 -
> 24 hours).
> Remove from the fridge 1 hour before cooking to bring to room
> temperature. Shake off excess marinade.
> Heat skillet (or BBQ) on high heat until is really hot - you should see
> wisps of smoke. Add oil - it will heat almost instantly. Add steaks and
> cook the first side for 2 minutes, then turn and cook the other side for
> 1 1/2 minutes (for very medium rare). (Note 3)
> Remove from skillet onto a WARM plate, cover loosely with foil and set
> aside for 5 minutes.
> Serve with baked potatoes and corn! I couldn't resist herb butter - see
> recipe in notes.
Thanks, Ed! I completely forgot I have some balsamic vinegar. It's not
something I use very often.
Jill