servings: 8
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| note the bacon wrapped around this delicately grilled steak...delicious |
- 1/3 cup soy sauce
- 1/2 cup olive oil
- 1/3 cup lemon juice--use fresh if possible
- 1/4 cup Worcestershire sauce
- 2 tablespoons garlic powder
- 1/2 tablespoon montreal steak seasoning
- 2 tablespoons barbeque sauce
- 4 tablespoons dried basil
- 1 1/2 tablespoons dried parsley flakes
- 1 teaspoon ground white pepper (or any kind, really)
- 1/4 teaspoon hot pepper sauce
- 1 tablespoon minced garlic not optional
- italian salad dressing (optional)
- 1 teaspoon liquid smoke (optional)
Put ingredients in the blender, and blend until everything is well mixed. If you don't have a blender, you can put everything in a ziploc bag and shake it for a minute to mix everything up.
Refrigerate meat. The longer you let the meat marinade, the more flavorful and tender it will be.
Just a question--will using this marinade result in excessively rare meat? : )
ReplyDeleteI can vouch for this being one of the most amazing marinades on the planet.
I think the role of the bacon might be to keep the (nearly) quivering piece of meat from getting up and running away.
ReplyDeleteIt's hard to see past the meat that is practically still breathing!! I'm going to try this. Also, how come Janel gets an in on trying all these recipes!?
ReplyDeleteIsn't there some law about how much you have to cook meat to actually call it cooked? If I ever splurge and actually buy steak, I'm remembering this post.!!
ReplyDeletei second jj's opinion---was that order to be done rare, or living?
ReplyDelete