I find it difficult to cook a steak that’s tender and tasty. Today I tried the following marinade by Melissa Jennings. I substituted newfoundland savoury for the parsley. Also, we didn’t have any dried basil. Link here.
I used a striploin grilling steak that we bought at Sobey’s…on special. The steak will be in marinade for 90 minutes.
2 large steaks, (we used sirloin)
¼ cup soy sauce (I used gluten free)
½ cup olive oil
1 lemon, squeezed (remove seeds) – I used fresh
¼ cup Worcestershire Sauce
1 garlic clove, crushed and minced
2 TBSP dried basil
2 TBSP dried parsley flakes I used Newfoundland grown savory.
1 tsp ground black pepper
1 TBSP garlic powder
INSTRUCTIONS
Add steaks to a ziploc bag
Add all of the marinade ingredients
Mix Well
Refrigerate for at least 2 hours (the longer the better)
Remove from marinade and grill to desired temperature
Discard Marinade
You will NOT need steak sauce. This is seriously an amazing marinade!
My review: I only marinated the striploin for 45 minutes..placed it in a frying pan that had been oiled with olive oil. The steak sizzled when it hit the pan. I let it fry on both sides for 3 minutes each and then transferred the steak to a warmed one inch high baking dish. Baked in a pre-heated 400f degree oven for 10 minutes. The internal temperature was 150 and I let it rest for 10 minutes.
Served with, broccoli, sliced carrots, whole canned mushrooms and sliced fried potato. (baked the potatoes in the microwave, let them cool before slicing)
The steak was juicy and tender. My wife said the meal was delicious.