Steak and Chop Marinade

MarinadeVertbfLOWe have had a TON of rain – some expressways in Chicago are closed this morning due to flooding (!) and a sinkhole in Milwaukee swallowed an Escalade yesterday (kind of fitting, if you ask me), but other than the Mother-of-Thyme on the front porch looking a bit water-logged and the petunias looking quite ill-used, all is fine here. The herbs and tomatoes, however, are totally LOVING it. I went through a bunch o’ basil for the pizza earlier this week, but you couldn’t tell that now! The tomatoes continue to pop up and turn red, but we haven’t reached the point where we’re looking for something to do with ‘em all. The steaks in the main shot were going to be last night’s dinner; but Rich got tied up at work, so I put them and their marinade back in the fridge to grill tonight. The marinade is wicked simple, and works just as well on lamb chops as it does on steak.

(amounts are approximate, adjust to your tastes or meat quantities)
•1/2 cup Worcestershire sauce
01MarinadeOnionSpicesBowlbfLO•1/2 cup vegetable oil
•2 tbsp Dijon mustard
•1 tsp hot sauce
•2 or 3 garlic cloves, crushed
•1 onion, roughly chopped
•Pepper corns
•Herbs and Spices (your choice) – I use rosemary, red pepper flakes and a bit of Trader Joe’s 21 Seasoning Salute. I don’t add salt, because I think the Worcestershire adds more than enough
•I wouldn’t say no to a bit of nice vinegar either, though I might cut down on the Worcestershire then.

SteakSproutsbfLOCombine all ingredients and pour over steak or lamb shops. Let marinate in the fridge over night. Bring to room temperature, remove from marinade (discard the marinade) and grill or broil to desired doneness.

Y’know; Brussels sprouts would go really, really well with most any steak and/or chop prepared with this marinade.

And there just so happens to be a fine recipe posted…


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