’m a midwestern girl and my hubby is from Texas, so we both enjoy our steak and potatoes. We love grilling for holidays like Easter! We always look forward to breaking out the grill or smoker and putting together an awesome steak for the main dish. Or in this year’s case, a brisket! We bought a 4 lb brisket last weekend that we’ve been DYING to eat. I got to marinading it today and realized I’ve never shared THE BEST STEAK MARINADE RECIPE with you.
I mean…seriously guys, you’re going to want to ditch the condiments after this one. It’s guaranteed to be your next favorite marinade. Not only can this be used on a brisket but it can be used on your favorite grill steaks, tasting the best on anything from ribeye, filet, New York strip steaks, cast irons, flank steak, place steaks, t-bones and even kabobs! My dad has been grilling and marinading sirloin steaks this way since I was young. It truly tastes like it’s straight from your local steakhouse, and you HAVE to try it. It’s so flavorful, you can practically taste it while you’re mixing it. And here’s the best news: it’s probably all stuff you already have in your house!
Main Ingredients for Marinade
A1 Steak Sauce
Here’s the big thing…I don’t “measure” my ingredients. I can’t tell you the EXACT amounts of everything to put in. I will tell you this:
- I use probably 1/2 cup-1 cup of steak sauce depending on how much marinade I need for the size of my steak
- I put in about equal portions of Worcestershire sauce and soy sauce (maybe 1/8-1/4 cup)
- I use 1/2 cup to 1 cup of Italian dressing
- I use around 1 tablespoon mustard
- I used around 1 tablespoon of lemon juice
The mixture will taste good no matter what, you can taste as you go and adjust. The biggest ingredients are the steak sauce and Italian dressing. The next two in line of most used, would be the soy and Worcestershire sauce. And the least used is the lemon juice and mustard. If you follow that overall idea you’ll be in good shape. We make enough to cover our steaks.
Total Time to Make Recipe:
We recommend to let it marinate overnight for the full flavor. If not, a few hours will do the trick, as well (but overnight will KILL it!).
Once everything is all in there, I whisk it up and pour it on my meat. Usually I’ll use a knife and stab some slits in the meat a few times to help soak up the marinade more. Any excess can be stored in a mason jar or Ziplock plastic bag in the freezer for longevity.
This is perfect for your next BBQ with friends or family. This marinade can totally help you reach your daily value of nutrients as it’s calorie diet conscious, rich in calcium, full of potassium and low on the carbohydrates. Did you know that daily lemon juice can help filter the “bad” cholesterol in your body? It’s a great source of Vitamin A, Vitamin B, and Vitamin C. BONUS!
Here’s my brisket…already marinating for Easter Sunday smoking. I cannot WAIT to get started cooking it!
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