Sweet and Spicy Beef Marinade

Chilied Steak Marinade

  Try this marinade with several different cuts of beef (flank steak, skirt steak, top round for London broil, or shoulder steak for London Broil).  You will need
  • 1/3 cup of tomato or vegetable juice cocktail(like V8)
  • 1/3 cup of soy sauce regular or lower sodium
  • 1/3 cup of dark brown sugar
  • 2 cloves of garlic finely chopped
  • 1/4 cup of safflower oil
  • 1 tablespoon chili powder
  • 1/8 teaspoon ground cumin
  • hot sauce or tobasco sauce (optional) to taste
   In a large bowl combine all of the above ingredients and whisk until well blended.  Place your choice of steak in a large ziploc bag and pour in the marinade.  Seal tightly pressing out any extra air. Refrigerate for 24 to 48 hours. Remove from refrigeration 30 minutes before grilling.  Do not discard the marinade. While your steaks are grilling, pour marinade into a small saucepan and bring to a boil. Keep the mixture at a boil for at least 1 minute. Remove from heat and strain into a bowl. Serve with steak slices that have been cut on the diagonal across the grain in 1/4 inch thick slices. Remember to let the steaks rest for 5-10 minutes after removing them from the grill before slicing.

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