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, 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 in 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.
How to Make Marinated Steak
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Get out your blender. Pop in soy sauce, Worcestershire, mustard powder, pepper, 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 light medium). I sometimes 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!
Enjoy!
Marinated Steak
Ingredients
- 3/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 teaspoons dry mustard
- 1 1/2 teaspoons pepper ground
- 1/2 cup vinegar
- 2-3 cloves garlic
- 1/3 cup lemon juice
- 3/4 cup vegetable oil
- 2 pounds New York strip
Instructions
- Get out your blender. Pop in soy sauce, Worrcesershire, mustard powder, pepper, vinegar, garlic, and lemon juice. Blend it up until it’s well mixed. Slowly add the vegetable oil while blending until emulsified.3/4 cup soy sauce, 1/4 cup Worcestershire sauce, 2 teaspoons dry mustard, 1 1/2 teaspoons pepper, 1/2 cup vinegar, 2-3 cloves garlic, 1/3 cup lemon juice, 3/4 cup vegetable oil
- Put your steaks in a Ziplock bag or container, and pour the marinade over them. Store in the fridge to marinate. Turn them periodically.2 pounds New York strip
- For the last hour, take them out of the fridge to finish. Steaks cook better when close to room temperature.
- Save the marinade after you take out the steaks. Put it in a saucepan and 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). Serve the steaks with the marinade sauce as an accompaniment.
Notes
- I sometimes save some of the marinade to baste the steaks, as well, but it isn’t necessary.
- For more tips and tricks, be sure to read the full article above.
Nutrition
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I tagged you to play a meme on my blog today! Hope you have fun:)
I will definitely have to share this recipe with my husband. He loves a good steak! 🙂
YUM! I love marinated meats, and I like a sauce with my meat, so I think I would like this.
I have this same receipe! It is AWESOME!!!
Yum! WE love marinated steak! Thanks for sharing your recipe!!
Life With Kaishon – Oh how cool! I’d love to know how you like it.
septembermom – Hey, the ladies in my house devour this one, too. It’s a keeper!
shopannies – Or protesting winter insisting it must be spring recipe 😉
Debbie – Oooo, now that would so be worth it. I want pics!
Jeff – And so easy, even a guy can do it (you know what I mean)
Angela – Yep, this is quick and easy, especially with the spinach. This one was made while my friend visiting was reading to the wee ones. Did I mention he’s currently childless?
RAS – It matters. If it’s a tender cut, I do it for just a couple of hours (like beef tenderloin). If it’s a tougher cut, I marinate it for longer up to overnight.
Cookie – Oh bummer for you. You don’t know what your missing (and as a former veg, I can attest to that) 😉
Lisa – Great enthusiasm. I’d love to know how you like it if you make it.
Pam – Go for it… especially if you’re about to ask him for something!
Kelly – That seems to be pretty par for the course, I think. Genetic?
Brenda – The sauce just makes it that much better … and no wasted ingredients. I know I’m a Depression Era baby when I hate throwing away marinade (don’t worry, I do it… I just don’t like the waste).
tt millers – So does your recipe have a name? The friend who passed it to me yearssssss ago doesn’t have a name either.
Sherry – It’s good stuff, isn’t it?
this sounds so great and just right for the weather
Yuuuuumm!!! That sounds awesome!!
This sounds great! Marinated steak is such a great meal. Which reminds me that we have got to get a new grill for the summer. Sigh.
shopannies – Yep, totally right for the weather 🙂
Swishy – And your guy friends would love it, too…. You’d be a rock star!
Angie – Uh-oh. That doesn’t sound too good. Although if I had the money, there are loooooots of really cool grills out there nowadays!