Best-Ever Steak Marinade

[iwearnosox]

I was bored one night and just decided to google "best steak marinade." This was the first result.

Damn, if it hasn't turned into my favorite marinade. Most people I make it for love it too.

 

[Lola]

that looks great...and oh so simple. Now all i need to do is get some good meat!

 

[Analog]

Best-Ever Steak Marinade
Makes 1-1/4 cups.

2 medium shallots, minced
1 tablespoon dried thyme leaves
3 tablespoons (packed) dark brown sugar
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/3 cup vegetable oil

Combine all ingredients and place in heavy-duty zip-top bag or plastic container with tight fitting lid. Add the steaks and seal the container. Place in the refrigerator and marinate overnight. (If using a plastic bag, turn it often to evenly distribute the marinade.)

--------------
what is a shallot?

 

[iwearnosox]

The name of this onion-family member (Allium ascalonicum) comes from Ascalon, an ancient Palestinian city where the shallot is thought to have originated. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. The two main types of shallots are the Jersey or "false" shallot (the larger of the two) and the more subtly flavored "true" shallot. Fresh green shallots are available in the spring, but as with garlic and onions, dry shallots (i.e., with dry skins and moist flesh) are available year-round. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Freeze-dried and dehydrated forms are also available. Shallots are favored for their mild onion flavor and can be used in the same manner as onions.


I don't make it with the shallot, though. I do occassionally put in a minced clove of garlic.