Step that steak up a few notches with an excellent marinade. Easy to do and all your friends will want the recipe.
The inspiration is a very popular recipe around the internet on blogs and recipe sites. The original (I think) is known as “Best Steak Marinade in Existence” on Allrecipes.com. Only a few changes to simplify and some rounding for a smaller (Cooking For Two) amount. Plus I didn’t bother with running a blender, though.
I buy very good beef, so a marinade just seems wrong on a filet or porterhouse. Just some salt, pepper and a little garlic, please. Strip steaks have just not been our favorites over the years, but the best-looking steaks at the market were the strips. I had just read Simple Steak Marinade by Chris at Nibble Me This and a marinade seem great, but I’m not a “beer person” so Google was my friend again. If you’re a beer person, check out Chris’ post.
A 5 minus. I don’t frequently marinade steak, but this is good enough to start doing it a lot more. My wife felt it was the best strip steak she has had in years.
Notes: Run through a blender if you want but it doesn’t seem necessary to me. Use black pepper if you don’t have white. Add a pinch of crushed red pepper or a hot or pepper sauce if you want.
In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.
Trim your steaks of extra fat. Here are two strip steaks about 12 oz each. (I do not want to hear about not doing this to a strip steak)
Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.
Remove from the marinade and discard the marinade. Grill as usual. You can also pan sear. See my post at https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/.
Allow to rest for 5 minutes or so before cutting.
July 3, 2016