I made a wonderful marinade last night with ingredients I already had in my kitchen. You probably have them, too.
I don’t have too many tips for this recipe. It’s pretty straightforward. I will admit that when I made this last night I forgot to add the broth. I added it an hour after it was already marinating, but that didn’t change the outcome. So, that’s good!
Also, I should mention I only let the steaks marinate for about 4 hours. They were very juicy and flavorful.
Marinade for Steaks
- 2 lbs beef steak (I used top sirloin)
- 1/4 red onion, diced
- 2 cloves garlic, minced
- beef or chicken broth
- soy sauce
- chili powder
- cayenne pepper
- container with a top to seal and store meat and liquids as the meat marinate.
- Add the onion, garlic, and soy sauce, and broth to the container. It should be just enough for the meat to sit in it almost completely submerged. Set aside.
- Tenderize meat with a fork by poking holes into it so the liquid will get inside the meat.
- Sprinkle all the herbs and spices to the meat. This part is tricky because I don’t measure how much of the herbs and spices I use. So, if you look at the photo above, you will see it’s quite a lot. I try to cover most of the meat with on herb or spice before adding the next one.
- Once you’ve covered all the meat, use your hands, or a fork or spoon, to rub the herbs and spices into the meat. Maybe about 1/2 a minute on each side.
- Once you’re done with all the meat, place it in the container with the liquid. Let is sit on one side for 2 to 3 mins, the flip it over on the other side in the liquid.
- Cover the container and place in the fridge for 3 to 4 hours. If you have more time, let it marinate over night.
- Grill the meat or cook it on the stove AKA Pan-Sear. (For cooking after this point, its easier if I point you to my go-to procedures here for Pan-Seared steak. My boyfriend grills, but I like to Pan-Sear it sometimes and it’s just as good, or possibly juicier!)