Some Marinades - BBQ Central

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Old 10-05-2007, 05:58 AM   #1
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Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Some Marinades

One part gravy master
One part soy sauce
One part water
Two cloves of crushed garlic

Add everything in large zip lock bag and marinade meat for 2-4 hours (even better if left to marinade over night).

1/3 Cup gravy master
1/3 Cup soy sauce
1/3 Cup Molasses
1/3 Cup dry red wine
¼ Cup water
¼ Cup olive oil
Three cloves of garlic crushed in garlic press
½ Small onion crushed in garlic press
One Tbs Cilantro – Fresh is best but dried will do
½ Tbs Garlic salt
½ Tsp Ground ginger

Mix well with mixer, put meat in gallon zip lock bag with marinade. I like to give it at least 12 hours in refrigerator, turning a couple of times.


1 piece (2 inches) Fresh Ginger, peeled and thinly sliced
1/2 Red Onion, cut into 1-inch chunks
4 cloves Garlic coarsely chopped
1/2 cup chopped fresh Cilantro or Flat-Leaf Parsley
1/4 cup dry Red Wine
1/4 cup Soy Sauce
1/4 cup Vegetable Oil
1/2 teaspoon Black Pepper
¼ cup Brown Sugar

1 Beefsteak (1 1/4 to 1 1/2 inches thick; 1 1/2 to 2 pounds) cut from the top or bottom round or 1 Flank Steak (1 1/2 to 2 pounds)

Cooking Instructions

Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine.Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrigerator, covered, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. (This is not absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)
Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into broad thin slices, hold the knife blade at a 45 degree angle to the top of the meat. Serve at once.

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote

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