That’s what it’s called. The reviewers seem to agree:
“Pretty tasty stuff. . . Just throw it into a ziploc bag and mix is up. I cut the marinade in half because I had just two steaks. I used a bunch of minced garlic instead of garlic powder and also skipped on the hot sauce. I ended up letting it sit in the fridge with the steaks (top sirloin) for about 3 hours. When it was time to make dinner, I took the steaks out of the bag and then threw in 8 ounces of sliced mushrooms until they were well coated and dropped all of that into a pan. I cooked the mushrooms until most of the liquid was cooked out on medium high heat. Grilled the steaks to medium rare, then served the mushrooms on top! Turned out very flavorful and very delicious. Thanks!”
“This marinade was amazing. . . The steaks ended up marinating 3 days (due to changes in plans). They were so tender, and the taste… fabulous. This marinade is very subtle, it really enhances the meat well. I didn’t have parsley, so I added a dash of thyme. My DH was extremely happy with the taste, and wants me to use this recipe again and again. . . . everyone raved about how flavorful and tender the steaks were (we used flat iron steaks). I brought the steaks home from the store, fixed the marinade, popped them in the freezer for about a week, then defrosted them Christmas Eve. My DH put them on the BBQ to cook, YUMMM! On a busy day, it was an effortless, but outstanding main dish.”
I love how you can put the meat in the ziploc with the marinade & put it in the freezer. If you put it in the fridge to thaw, then it is quick to throw on the grill when you get home from work or whatever.
Be sure not to use garlic salt in place of garlic powder or it will be way too salty. Any other form of garlic is fine.
Can’t wait to try this one. Obviously is works well on pan-cooked steaks too. The marinade will make even cheaper cuts of beef tender and tasty.
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