The Most Amazing Marinated Steak You’ll Ever Make

This week, it was really easy to decide what to feature. I had a friend in town, and I happened to make one of my favorite meals — and I often forget about it. This was one of the very first recipes I ever received from someone, shortly after I graduated from college.

The first time I made it, I made it with a then-boyfriend for my parents. We had two and a half pounds of beef tenderloin that we cooked, in addition to veggies and potatoes and biscuits and salad. And between the four of us, we ate it all. It was so good that we just couldn’t stop. And my mom and I are not huge eaters.

I’ve made it periodically since, and it always gets rave reviews. One of my husband’s friends paid it the ultimate compliment by saying there was no point going to a steakhouse because this was better. Huh.

I’ve used this with a variety of cuts of meat. Tenderloin is definitely the best because it’s so tender, but I did NY strip this time, and it was great. The tougher the meat, the longer I marinate. Tenderloin only goes in for two or three hours. NY strip might go in all day.

Yummy Marinated Steak (I know — it actually has no name)

Ingredients:
3/4 c soy sauce
1/4 c Worstershire sauce
2 t dry mustard
1 1/2 t pepper
1/2 c vinegar
2 (or more) cloves garlic
1/3 c lemon juice
3/4 c vegetable oil

Get out your blender. Pop in the soy, Worstershire, mustard powder, pepper (ground), vinegar, garlic, and lemon juice. Blend it up until it’s well mixed. Slowly add the vegetable oil while blending until emulsified.

Put your steaks in a Ziplock bag or container, and pour the marinade over them. Store in the fridge to marinate. Turn them periodically. For the last hour, take them out of the fridge to finish. Steaks cook better when close to room temperature, and I promise that an hour out of the fridge isn’t going to make the meat go bad.

Save the marinade after you take out the steaks. Put it in a saucepan and boil. Boil, boil, boil for at least ten minutes.

Grill the steaks to your preferred doneness (if you’re using tenderloin, don’t go past medium rare or a light medium). I sometmes save some of the marinade to baste the steaks, as well, but it isn’t necessary.

Serve the steaks with the marinade sauce as an accompaniment. It’s good. My visiting friend kept dipping his bread in the sauce to sop it up, putting more sauce on his plate and repeating.

I need to make this one again, now that the weather is warming up! Go check out this week’s Tempt My Tummy Tuesday with Blessed With Grace!

Enjoy!

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