DAD’S AMAZING MEAT MARINADE
As soon as it starts to get warm outside, basically all of our dinners are planned around the grill. There’s just nothing quite like that charred, smoky flavor you get from grilling your food!
This marinade recipe is one we have been spoiled with for years now, and it honestly tastes good on any meat. We typically use it for skirt or flank steak, but it’s incredible for chicken too.
Unlike traditional marinades, you don’t put your meat in this until after it has been cooked. This way, you can spoon extra “sauce” over the meat when serving it, which is convenient since you will want to drink it off your plate. It’s seriously that good. Our dad doesn’t mess around when coming up with recipes, and this one is absolutely one of his BEST!
Clark’s AMAZING Meat Marinade
yields: 1.5 cups of marinade (enough for two large flank/skirt steaks or 6-8 chicken breasts)
Ingredients:
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 green onions, sliced thin
- 2 tablespoons sugar
- 4 garlic cloves, minced or crushed
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- Salt and pepper
- 1/4 cup vegetable oil
Directions:
- Combine soy sauce, Worcestershire, green onions, sugar, garlic, mustard, vinegar, and 1½ teaspoons pepper in bowl. Slowly whisk in oil until incorporated and sugar has dissolved.
- Pat meat dry with paper towels and sprinkle all over with 2 teaspoons sugar, ½ teaspoon kosher salt, and ½ teaspoon pepper.
- Preheat grill and clean and oil cooking grate.
- For STEAKS: Grill meat with the lid closed until well browned and meat registers 125 degrees for medium-rare, 2 to 4 minutes per side.
- For CHICKEN: Grill meat with the lid closed until meat registers 165 degrees, 5-6 minutes per side.
- Transfer meat to 13 by 9-inch pan and poke all over with fork. Pour marinade over the meat, tent with aluminum foil, and let rest for 5 minutes.
- For STEAKS: transfer meat to a cutting board and slice into thin slices, carving against the grain.
- Pour marinade into serving vessel and serve with the meat at the table.
