Basic Marinade

November 21, 2013

After many years of  trial and error, this is my go to marinade for steak and beef  roasts. Most I tried seemed to skimp on flavor, relying heavily on salts or too much  soy sauce. By adding more dried seasoning you  can really boost  your marinades, and cut back on salts. Whether grilled, broiled, or cooked in a flash on your Foreman, you can always count on this marinade to tenderize and flavor even the most difficult of meats. I primarily use this for red  meats, but is certainly compatible with chicken and pork.

1/2 C. soy sauce

1/4 C. Olive Oil

1 lemon, juice and zest

2 T. Worcestershire sauce

2 cloves garlic. minced

1 T. dried parsley

1 T. dried basil

1/2 t. black pepper

1/8 t. red pepper flakes (optional heat)


Whisk all ingredients together.  I really like the little containers that my Chinese take out provides. They seal well for turning and shaking, and most things fit  in them. It also saves me from having to mix in a bowl and them put into a Ziploc. One less thing to wash, and no worries of piercing the bag if I am marinating something with a bone. A tip  on that…put your bagged meat in a bowl. If it accidentally leaks, you don’t have a huge mess  to clean, or a waste of all the ingredients. For roasts you will need a larger vessel.


Add your meats to the marinade, coating all sides well. Because there is so much flavor in the marinade it infuses into the meat in less time.  I recommend a minimum of one hour, and up to overnight for roasts.


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