Beef Steak Marinade
A quick balsamic-and-soy marinade that tenderizes and flavours economical grilling steaks before a fast, hot cook on the barbecue.
ā±ļø Prep: 10 minš³ Cook: 4 min
Ingredients
| 2 | steaks (economical grilling cut) | |
| 1 tsp | 5 ml | Dijon mustard |
| Ā½ tsp | 2.5 ml | minced garlic |
| Ā½ tsp | 2.5 ml | onion powder |
| 1 Tbsp | 15 ml | soy sauce |
| 1 Tbsp | 15 ml | oil |
| 1 Tbsp | 15 ml | Worcestershire sauce |
| 1 Tbsp | 15 ml | balsamic vinegar |
| ā | black pepper |
Instructions
- Mix the mustard, garlic and onion powder, then stir in the remaining marinade ingredients.
- Place the beef in a ziplock bag with the marinade and marinate overnight (12-24 hours).
- Remove from the fridge 30 minutes before cooking to reach room temperature. Shake off excess marinade.
- Brush the BBQ grates with oil and heat on high until very hot (wisps of smoke), or heat a heavy skillet with oil.
- Add the steaks. For 2 cm / Ā¾" steaks, cook 2 minutes per side for medium rare (52Ā°C/125Ā°F); adjust for other doneness.
- Rest on a warm plate loosely covered with foil for 5 minutes before serving.
Garlic butter (optional): mix 100 g softened unsalted butter, 1 finely minced garlic clove, Ā¾ tsp salt and Ā¼ cup chopped parsley; roll into a log in baking paper, chill until firm and slice to serve.