Sometimes a girl just wants a nice juicy steak an a big glass of red wine to wash it down.
Me? I was raised properly.
I grew up in a house where steak sauce didn't exist and anything cooked above medium was nothing less than a sin.
A great steak, cooked properly, needs no smothering or charring. It should be able to stand on it's own. What are you trying to hide?
Marinade is another story...
The Great Steak Marinade
Servings: 2 • Size: 1/2 Marinade • Calories: 49.3 • Fat: 1.1 g • Carb: 6.5 g • Fiber: 0.3 g • Protein: 0.8 g • Sugar: 0.5 g • Sodium: 452.7 mg
Since most of this is tossed out after the marinading process, I've accounted for that in my nutritional calculations.
1/4 C. Dry Red Wine
2 Tbsp. Reduced Fat Soy Sauce
1 Tsp. Olive Oil
2 Tbsp. Lemon Juice
2 Tbsp. Worcestershire
1 1/2 Tbsp. Basil
3/4 Tbsp. Parsley
1/2 Tsp. White Pepper
1/4 Tsp. Hot Sauce (I used Frank's Red Hot!)
4 Cloves Garlic, Sliced
Mix everything together in a shallow bowl, container, or ziplock bag. Marinate your steak in the mixture for at least 2 hours (overnight is best!), flipping on occasion to coat meat for an even amount of time. Keep the steak and contents covered and in the refrigerator while marinating. Discard the marinade prior to cooking your steak.
This recipe yields enough to marinate one large steak (enough for two people.)