This is an old standby – a marinade I rely on for steaks, lamb chops, pork, veal… really, just about anything other than fish or chicken; and I might give a thought to trying it on both of them, too.
It is also wicked simple to toss together, and very adaptable to what you have on hand; don’t have one of the listed seasonings? Simply substitute something else that you like – things will most likely work out.
Note: do not try to substitute Worcestershire sauce for vanilla ice cream. That way leads only to sorrow. And wastes perfectly good ice cream.
•1/2 cup Worcestershire sauce
•1/2 cup vegetable oil
•2 tbsp Dijon mustard
•1 tsp hot sauce
•1 tbsp dried onion
•1 tsp powdered garlic
•1 tsp thyme
•1 tsp Italian Seasoning
•1 tsp Tellicherry pepper
•1 tsp dried parsley
Whisk the ingredients together in a bowl, then pour over your choice of steak and/or chops in a gallon sized zipper bag – for this Parfait!, we used rib eye steaks from Costco.
Seal the bag and give it a good toss and turn to coat the steak and/or chops evenly in the marinade before arranging in a flat bottomed, rimmed container (to catch any drippage) and stashing in the fridge for at least two hours, or, always more better, overnight; giving the steak and/or chops a flip and gentle squeeze every now and then to distribute the marinade thoroughly.
About an hour before you plan to cook or grill the steak and/or chops, remove from the fridge, give a final flip and gentle squeeze, then remove from the marinade and allow to come to room temperature, discard the marinade.
Cook your steak and/or chops as you prefer, and to your desired doneness. We prefer on the grill, medium rare, if at all possible, and mebbe with a nice, home made horseradish sauce to slather over all that tasty, tasty meat. Go ahead, put a batch of this marinade together today; the weekend is coming and the grill is calling.