Soak Your Meat in This Succulent Marinade

Oh ho ho…le Maitre-de tres amour mon steak. But what I do not like is steak that tastes like liver…you know what I mean: cheap cuts that come off the grill tasting like they spent a decade processing poisons inside a cow’s excreatory system. But I digress…

I’ve concocted and perfected this steak marinade over the years. The beauty of this is that it has the potential to be a bit different every time, so although the ingredients are basically the same, the amount is entirely up to you. Hence why I’m using the oh-so-exact terms such as “drops”, “a good pour”, “splash”, and “heaping tablespoon” in this post. So let’s get to it!

In a rectangular container (big enough to hold the marinade and two rib steaks):

Pour enough red wine to cover the bottom.
Pour in some olive oil (approx 1/4 cup).
Pour in a little bit of balsamic vinegar (if you really like it, pour more…if not, pour less).
Liberally shake in the following:
- Salt
- Pepper
- Curry Powder
- Seasoning Salt
- Onion Powder
- Montreal Steak Spice (be VERY liberal with this one…can never have too much)
Crush a clove (or 2) of garlic and throw it in.
5 shakes of Worstercire (sp?) sauce
3 good squirts of A-1 or HP sauce (use the spicy A-1 sauce for an extra kick!)
3 really good squirts/splats from your favorite bbq sauce *coughBullsEyecough*
2 heaping spoonfulls of Montreal Steak Spice Rub
2 dollops of Tariyaki sauce/marinade

Stir all this in the pan/container until blended. Then soak your steak in it at least overnight.

When it’s time to cook the steak, don’t throw out the excess marinade! Put it in a ban, bring it to boiling, then throw in chopped mushrooms. Spoon the sauce over the finished steaks.

Voila! Bon appetite!

~MaitreDe~