I have shared this before, but it belongs in this thread.
n honor of my Dad who passed away several years ago, I'm going to share his steak marinade recipe with you guys. I grew up on this stuff from the late 60's and 70's and have kept it going all these years. I have had folks beg me for the recipe but have not shared it until now (I made these steaks once at an ES tailgate and people bugged me for a month about it). You're going to think I'm crazy, because the ingredients don't sound like anything special. But this stuff is liquid crack and will produce a steak you will not believe. If you can marinate for a couple of days, it's even more amazing. My kids call it 'purple steak' because it will lend a definite color to them.
First, make your marinade, consisting of:
1/2 bottle of the cheapest burgundy wine you can find (don't substitute - it's got to be plain old burgundy. Paul Mason makes a cheap bottle.
2 handfuls (yeah, I said handfuls) of dried parsley flakes
2 handfuls (yeah, I said handfuls) of dried minced onion
1 tablespoon fresh ground black pepper
1 tablespoon Accent meat tenderizer
2 crushed beef bullion cubes
1/2 teaspoon salt
Take your steaks (ribeyes, NY strip, or tbones are perfect) and peel a bunch of garlic cloves. Cut the garlic cloves in half and rub each steak down vigorously with the garlic halves. When you've rubbed down every side of every steak well with a garlic half or two, put the garlic halves in your marinade and add the steaks to it. Let them marinate at least 3-4 hours, overnight or for a couple of days is even better.
Grill your steaks and coat with your marinade mixture every time you turn them.
You can thank me later.
Oh - and I love you Dad
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