Bottled marinade? Ahh…no.

Many years ago, when I was first getting into grilling, I came across this recipe in a newspaper. Now, it’s my go-to’s delicious, flexible, inexpensive and ready in a minute.

Miss Neida’s Marinade for Beef

Serves 6-8

3 1/2-4 pounds tenderloin, London Broil or flank steak

1 stick butter, unsalted

1/2C olive oil

1/4C red wine vinegar

juice of 2 lemons

salt and pepper to taste

crushed red pepper

big handful of chopped fresh parsley

2T Worchestershire sauce

several large cloves garlic, peel, crushed

Combine everything but the beef in a large saucepan and bring to a boil. Take off heat, let cool for 15 minutes.

Place beef in a ziplock bag. Pour marinade over beef and marinate at room temperature at least two hours, or overnight in refridgerator.

When ready to grill, remove the beef from the bag, then remove and discard the marinade.  Grill to taste over charcoal or flame.

This goes great with grilled corn on the cob and a simple salad of heirloom tomatoes and fresh mozzarella with a balsamic drizzle.  And beer. Very cold beer.

Notes: This is an especially good for tougher cuts of meat, including flank steak. I find that if you marinate your beef overnight in the refriderator, you get a much more flavorable result.  And, no matter how much meat you’re marinating, don’t count on leftovers.

Flank steak pic courtesy:

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2011.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s