Wednesday, April 29, 2009

Cajun Steak Marinade

A steak marinade made with soy sauce, vinegar, hot sauce, Kitchen Bouquet, liquid smoke, onion, garlic and ginger, perfect for sirloin as pictured above.

Cajun Steak Marinade

I'm generally a pretty simple gal when it comes to steaks. For the most part, I prefer ribeye above all others and simply sprinkle them with a little Dale's or even just plain ole Worcestershire sauce, or my newest discovery, Country Bob's, bring them to room temperature and then throw them on the outside grill, or even on the George Foreman inside if I'm in a rush. Sometimes though, other cuts seem to need a little bit of flavor infusion, and this is one of my favorite steak marinades to use.

Here's how to make it.

Recipe: Cajun Steak Marinade

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 8 hours | Yield: About a cup


Ingredients
  • 2 steaks, any kind (great for sirloin)
  • 1/8 cup low sodium soy sauce
  • 1/4 cup of red wine or apple cider vinegar
  • 1 tablespoon of All Purpose Sauce or Steak Sauce
  • 1 tablespoon hot sauce, or to taste
  • 1/4 teaspoon Kitchen Bouquet
  • 1/2 teaspoon of Liquid Smoke
  • 1/ cup of chopped onion
  • 1 clove garlic, chopped
  • 1 tablespoon granulated sugar
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon Accent, optional
Instructions

Combine ingredients in a glass bowl or a gallon size Ziploc bag, mixing well. Add the steaks and mash around a bit to cover them. Seal and place in the refrigerator for several hours, or overnight, turning occasionally.

Bring steaks to room temperature for about 30 minutes; pan fry, broil or grill to desired doneness.

Note: Use Country Bob's, A1 Steak Sauce, Lea & Perrins, Heinz 57, or a similar brown or red steak sauce. This is an old recipe that still used Accent tenderizer, so I've left it in. You can certainly omit it.

Source: http://deepsouthdish.com


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Posted by on April 29, 2009
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11 comments:

  1. Well, the steak certainly looks delicious and the marinade sounds yummy! I use Kitchen Bouquet, but have not thought to use it in marinade before.
    Your flowers and beans look great; in fact, I'm on my way outside to check my newly planted garden! I love this time of year!

    ReplyDelete
  2. lol....I do that too, but you know, this SFG requires very little maintenance so I'm happy about that. One of my pepper plants seems to be thirsty every day, so I'm gonna top it off with some manure and see if that helps. Any weeds that pop up are easy to see and easy to get to, so that part has been a breeze in comparison to the old way. Still keeping the old fingers crossed though since I've had such horrible problems in the past!

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  3. Sounds good! I'm posting a recipe for homemade oreos for tomorrow, then you can have dessert taken care of too! Popping in from sits :)

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  4. I am so jealous of your plants. We still have three weeks before we can put anything in the garden! The steak and its sauce look utterly wonderful!

    ReplyDelete
  5. Oh dear Claudia, don't be jealous! I've had such bad luck with gardening that I'll be keeping my fingers crossed all season. But, I'll enjoy what I have while I can for sure! Spring is beautiful in Minnesota - thank goodness it's finally arrived!

    ReplyDelete
  6. You should try Pickapeppa Sauce. It is so good! I think you would like it!

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  7. OOOOH this looks good. I have never marinated a steak before (usually just throw some salt and pepper and a little bit of garlic powder on it) and this makes me want to try it.
    This will be on the grill this weekend.
    One question though, Does marinating it overnight make it have a really strong taste? I want the flavor of the meat to come through too.
    Thanks!

    ReplyDelete
    Replies
    1. I'm pretty much the same way with my favorite cut which is ribeye, but on other cuts I don't like as much such as sirloin I like the flavor infusion. I don't think it covers up the natural taste of the meat but rather just enhances it. It's a personal preference though so your mileage may vary! On the other hand, you don't have to take it overnight. Just an hour or two is good too!

      Delete
    2. Great! I'll start out with a few hours and see how that goes.
      Again, I thank you for the wonderful recipes!

      Delete

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