Email to Stella      

Steak Marinades-Various

Source of Recipe

Nicholas Brudnicki
Beer Basted Steaks (for 6 sirloin steaks)

1/4 cup brown sugar
1-1/2 tbsp grainy mustard
1 tbsp white vinegar
1 cup beer
1 onion, finely chopped
1 bay leaf

Place the sugar, mustard, vinegar, beer, onion, and bay leaf in a pan and bring to the boil. Once it starts to boil, reduce the heat and simmer gently uncovered for about 10 minutes. Take off the heat and let cool.Pour this mixture over the steaks and let stand for 1 to 2 hours, turning the steaks occasionally. Barbecue until golden brown on both sides.

Red Wine Marinade Steaks (for 6 T-bone steaks)

3/4 cup red wine
1/4 oil
1/4 cup water
2 tbsp soy sauce
1 tbsp brown sugar
1 garlic clove, minced
1/2 tsp ginger, ground
1/2 tsp dried oregano leaves

Combine the red wine with all of the above ingredients and mix well. Pour this mixture over the steaks, cover, and marinate for 2 hours or refrigerated overnight. Barbecue until the steaks are cooked the way you like them.

Teriyaki Steaks (for 6 rib-eye steaks)

1/3 cup soy sauce
1/4 cup red wine
2 garlic cloves, minced
2 tsp ginger, grated
2 tbsp brown sugar
1 tbsp barbecue sauce

Marinate the steaks in soy sauce, wine, garlic, ginger, brown sugar, and barbecue sauce for several hours or overnight. Drain the steaks and barbecue on both sides until cooked through.

Red Wine and Chili Steaks (for 6 rump steaks)

1 can beef consommé
1 stick celery, chopped
2 small onions, chopped
1 cup dry red wine
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 tsp chili sauce

Combine the consommé, celery, onions, red wine, tomato paste, Worcestershire sauce, and the chili sauce in a pan and bring to a boil. Reduce the heat and simmer uncovered for approximately 20 minutes. Remove from heat and let cool. Puree the mixture in a blender or food processor, strain, and pour over the steaks. Marinate for several hours or refrigerate overnight. Drain the steaks and reserve the marinade. Barbecue the steaks and baste with the marinade until they are well browned.

Korean Steaks (for 4 striploin steaks)

6 green onions, thinly sliced
4 garlic cloves, minced
3 tbsp ginger, minced
3 tbsp soy sauce
3 tsp rice vinegar
3 tsp vegetable oil
1 tsp sugar
1/2 tsp hot pepper sauce

In a bowl, combine the onions, garlic, ginger, soy sauce, vinegar, oil, sugar, and hot pepper sauce. Pour this mixture over the steaks, cover, and marinate for at least 1 hour and up to 12 hours. Grill to perfection.