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Recipes for Good Steak Marinade - Use an Acidy Basis



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Recipes for Good Steak Marinade

There are so many recipes for good steak marinade that you will have a very hard time choosing your favorite. You may enjoy more than one marinade and use a different one each time you prepare steak.

There are some basic recipes for good steak marinade as this one. Ingredients needed include:

  1.  1 cup of olive oil, vegetable oil, or peanut oil,
  2. 2 tablespoons of soy sauce,
  3. pepper,
  4. 1 teaspoon of Italian seasoning,
  5. 1 tablespoon of Worcestershire sauce,
  6. cup of sherry,
  7. cup of wine,
  8. 2 tablespoons of chopped garlic cloves, and
  9. 1 teaspoon of brown sugar.

Mix together all ingredients and marinate your steak over night for best results.

Other recipes for good steak marinade are even simpler than the one above. All you need is 2 tablespoons of lemon or lime juice, cup of vegetable oil, peanut oil, or olive oil, 3 tablespoons of Worcestershire sauce, and 2 minced garlic cloves.

Marinate your steak once again over night or at least for 10 hours.

The secret of recipes for good steak marinade is in the acidy ingredients you decide to use. As you can see in the above recipes wine was used in the first and lemon or lime juice was used in the second recipe. All good marinades begin with an acidy food or liquid such as pineapple, lemon, lime, or orange juice. Even wine can be used as a wonderful acidy liquid to marinate your steaks.

The main ingredients you need to create recipes for good steak marinade are the acidy items mentioned above and some type of oil. All of the other ingredients used are just added flavorings.

You can add ingredients such as ketchup, jalapeno peppers, pepper sauce, hot sauce, onions, green peppers and many others to create your own unique flavor for your steaks.

Try all different kinds of seasonings added to the acidy liquid to find the one that your palate enjoys the most. You will love giving your guests a special treat of a steak dinner marinated in your own sauce.

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