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

  • 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
  • 1/3 cup of chopped onion
  • 1 clove garlic, chopped
  • 1 tablespoon granulated sugar
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon Accent, optional

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.


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Posted by on April 29, 2009
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