OK, so, in this case, I was marinating a couple of steaks, but, this very tasty but simple (no funky ingredients, or, if some are a tad funky, they are easily substituted) marinade is (I just know it) gonna be a hit with pork and turkey and chicken and…
I would say tofu, but an old coworker of mine maintained that the only acceptable tofu marinade was bourbon, and, if you can’t trust Yoshi, well…
•1/2 cup Worcestershire sauce
•1/4 cup Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/4 cup water
•1/4 cup peanut oil (or olive oil)
•1 tbsp brown sugar
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp mesquite liquid smoke
Note: I don’t really care for hickory smoke, and so buy mesquite liquid smoke. Feel free to use hickory, or, skip the liquid smoke.
Whisk the marinade ingredients together and pour over your meat of choice – this time it was two lovely, bone-in steaks – in a gallon-sized zipper bag. Close and toss the bag to coat all of the meat, then arrange on a rimmed dish – for to catch any leakage – and stash in the fridge for at least four hours or, always more better, overnight; giving the bag a flip whenever you think to.
About an hour before you plan on cooking, remove the meat from the fridge, then pull out of the marinade (discard the marinade) and cook or grill as you prefer.
I was a surprisingly warm April evening, so my husband opted to grill.
Grilled steak, seasoned frites from the air fryer and home made aioli. Nice.