Big steaks require a big marinade. Add in a little extra fresh garlic and rosemary, along with Worcestershire and soy sauce and you have a marinade that will flavor any steak to perfection
Yes, I know it’s tender, but it’s not worth the squirmy feeling that comes over me as I am forced to regard a ginormous bone and try not to gag when I get pieces of hidden fat in my mouth
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
We are always looking for new marinades. Last week, we changed up the marinade a bit and added some Italian dressing and Worcestershire sauce to the Dale's
Place the steak on a rimmed plate or baking sheet. Rub the steak all over with the garlic cloves. Sprinkle the steak evenly with the rosemary, thyme and lemon zest and drizzle with the olive oil
I probably could of made something else, but I really wanted Salisbury Steakfor dinner. I did adjust the recipe a bit more to what I had in my pantry, but for the most part it's still the same
For the marinade. Make the marinade. Now I suppose you could go out for Cinco de Mayo. The marinated steak will not only be moist and have an amazing Mexican flavor, but will be very aromatic
**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened)
First, make a rub for the steak, using the oregano, ground cinnamon, garlic, salt, and pepper. For vinaigrette, whisk together balsamic vinegar, olive oil, mustard, sugar, salt and pepper to taste, and a dash of cinnamon (if desired)
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