looking for a good steak marinade

Some years ago a friend of mine shared some steak with me and it was one of the best tasting steaks i ever had,I came to find out it was a cheap cut of meat and the magic was the marinade.it was kind of blackened and oriental combined but man was it tasty,anyone care to share their steak marinade with me?I usually do the onions and hot pepper route...

[rizzle]

Since I discovered Montreal Seasoning I haven't used anyting else.



Give it a try.

[Rockestone]

Originally Posted by rizzle

Since I discovered Montreal Seasoning I haven't used anyting else.



Give it a try.

I second that. I have been using the Montreal steak seasoning for years now. Good stuff.

For tougher/cheaper cuts you need an acid and a salt to break down the sinew. Some things you can use or use a mixture of:

Balsamic
Citrus lemon/lime
Soy
Hoisin
Italian Dressing

I like a mix of soy, balsamic, lime, brown sugar, ginger and green onions. Works great with flank steak.

My other trick I use on most steaks, from the toughest all the way up to tenderloin. I fill a spray bottle with balsamic. I spritz the steaks while they're on the grill and they get a nice crust on them from the carmelizing sugar. Yumm

~Vitis

[MikeyC]

Originally Posted by rizzle

Since I discovered Montreal Seasoning I haven't used anyting else.



Give it a try.

Generally I buy a decent piece of steak and sprinkle some of this on it and I'm done. If it's a cheap cut like london broil then I'll marinate it in some Ken's italian dressing and a little bit of light beer. The beer will tenderize the meat and I use light so that it won't flovor the meat.

[Smokin Gator]

I use 2/3 cup teriyaki, 1/3 cup soy, and one tablespoon Montreal Steak seasoning. Let it sit for about 10 minutes so some of the salt in the seasoning dissolves.

[markem]

I have two that I use all the time. Mind you, when I BBQ, it is indirect, high-temp smoking because I have a Traeger grill.

#1: Lea and Perrins worstchester sauce, a little olive oil, garlic. Marinate over night.

#2: French's yellow mustard scraped thin over the surface of the steak. Dose with Lawry's seasoned salt. Let sit for about 2 hours. It's technically a rub, but the flavor is on par with a marinade.

I make my own, they always include beer and Montreal seasonings. However it changes from time to time depending on what fresh or new stuff I have in the cabinets. Experiment, you would be surprised how tasty of a marinade you can mix up based off crap in the fridge/spice rack.

[ucla695]

I've never tried the Montreal Steak seasoning, but I love the one for chicken. I'm going to give the steak one a try.

[Buena Fortuna]

Originally Posted by Vitis

For tougher/cheaper cuts you need an acid and a salt to break down the sinew.
~Vitis

Use the brine from a jar of dill pickles, it has the acid, salt and spices to break down the sinew, it seasons the steak, and it tastes absolutely fabulous! Try different styles of dills for variety. Marinate anywhere from 2-24 hours in a ziplock in the fridge. You will be amazed!!

One cup orange juice, half cup lemon juice, two tablespoon worchestershire, two or three teaspoon pepper {fresh ground}, three clove chopped garlic or use chopped prepared, and two tablespoon onion powder. Unreal flavor. Or just use Allen Brothers Steaks at absteaks.com and they stand on there own with salt, pepper, and a little garlic powder. There expensive but the best usually is.