A New Take on Steak and Chop Marinade

I have been using my old favorite Steak and Chop Marinade for years and, we do really love it, but, while prepping for a week away in a (very) nice cabin up north, I found myself without a few of my usual ingredients.

What to do?

Why, improvise, of course!

I already had a couple of decent Beer Marinade recipes, so, I went off from that.

•12 oz beer
•1/4 cup peanut oil (or canola)
•2 tbsp spicy brown mustard
•2 tbsp lower sodium Tamari
•1 tbsp hot sauce
•1 tbsp Sherry Peppers Sauce*
•1 tsp lemon juice
•1 tsp rosemary
•1 tsp parsley
•1 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp dried shallots
•1/2 tsp curry powder

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: this was plenty of marinade for six small lamb chops, mebbe four nice pork chops, or two steaks; whatever will fit comfortably in a gallon zipper bag.

Whisk the marinade ingredients together and then… well, we were driving three hours north, so I stashed it in a quart canning jar in the fridge.

As we packed, I pulled the lamb chops out of the freezer and added them to an insulated bag along with the jar of marinade and whatever coldstuffs we were bringing along.

When we got to the cabin I opened a bottle of wine (hey, priorities!) then added the chops to a gallon sized zipper bag, gave the marinade a good shake in the jar, and poured it over the chops in the bag.

I sealed the bag, gave it a few tosses to coat all sides, then stashed it in the fridge overnight.

The next evening, we opened a bottle of wine (see above), and Rich grilled the chops, as he does, and they were delicious!

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