Garlic and Herb Marinade

I’ve made this 3-4 times already and still love the flavor.  When sirloin goes on sale, I’ll have the butcher chop up some of the sirloin steak into kebab size pieces, so all I have to do is throw them in a bag with this marinade and we are good to go.  We’ve used this on full size steaks, too.  They just take a little longer to grill.

For a great chicken marinade, try this one by Todd Wilbur.  It is a copycat of Applebees chicken fajita rollup.

Garlic and Herb Marinade
yield:  enough for 2 lbs. of sirloin steak kebabs; steak tips

1/3 cup soy sauce
1/3 cup olive oil
3 garlic cloves, minced or pressed
1 T minced fresh rosemary  or 1 tsp. dried rosemary (or substitute thyme)
1 T minced fresh thyme or 1 tsp. dried thyme
1 Tb. packed dark brown sugar
1 Tb. tomato paste (I’ve tried it with and without and we like it both ways, so don’t run out to the store if you don’t have  it)
1 tsp. pepper

1.  Mix it all up and add to a ziplock bag with the beef.  Toss to coat.
2.  Keep in the fridge for 1 hour and flip it after 30 minutes.
3.  Grill until desired doneness.

Recipe from Cook’s Illustrated by America’s Test Kitchen

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