Steak Marinade for Grilling
Ingredients
- 4 tbsp Worcestershire sauce
- 4 tbsp Italian Dressing
- 2 tbsp orange juice
- 1/2 tsp minced garlic
- 4 dashes cayenne pepper
- 5 dashes salt
- 3 dashes onion powder
Step-by-Step Instructions
- Combine all ingredients into a zip lock bag with meat and set in refrigerator over night.
- Take out one hour before grilling to allow meat to approach room temperature.
Common Problems and Solutions
Q: Should I poke holes in the meat before marinating?
A: It's not necessary. The marinade will penetrate the surface of the meat overnight. If you're short on time, you can score the meat lightly, but for an overnight marinade, just let it sit.
Q: Can I use this marinade for other meats besides beef?
A: Absolutely! This works great on pork chops, chicken, and even venison. The acid from the Italian dressing helps tenderize tougher cuts.
Tips and Techniques
For best results, use a good quality Italian dressing with herbs and spices visible. The marinade does double duty as a tenderizer and flavor enhancer, so don’t skip the overnight rest. If you’re grilling multiple pounds, mix up a batch in a measuring cup first, then pour over all the meat in a large zip-lock bag.
Ingredient Substitutions
- Italian Dressing: equal parts olive oil and red wine vinegar with dried herbs
- orange juice: lemon juice or pineapple juice
- cayenne pepper: Louisiana hot sauce or crushed red pepper flakes
Equipment Needed
- Gallon-size zip-lock bags
- Measuring spoons
Historical Context
Marinating meat before grilling became especially popular in South Louisiana as backyard barbecuing culture grew in the mid-20th century. Cajun cooks adapted classic marinades with local preferences for bold spices and readily available ingredients like Worcestershire sauce and cayenne pepper.
