Roast or Steak Marinade the Very Best
Elevate your next roast or steak to gourmet perfection with "Roast or Steak Marinade the Very Best," a simple yet flavor-packed recipe designed to transform your favorite cuts of meat. This bold marinade combines soy sauce, olive oil, and Worcestershire sauce for a savory base, while the tangy hints of lemon juice and balsamic vinegar balance the richness. Fresh rosemary, thyme, and minced garlic infuse the meat with aromatic herbs, complemented by a touch of brown sugar for subtle sweetness. For those who enjoy a little kick, optional red pepper flakes provide just the right amount of heat. Ready in just 10 minutes, this all-purpose marinade tenderizes meat beautifully and infuses deep, complex flavors, whether you're grilling, pan-searing, or roasting. Perfect for impressing at a dinner party or upgrading weeknight meals, this recipe will quickly become your go-to for irresistibly juicy, flavorful roasts and steaks.
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Recipe Information
Ingredients
- 0.5 cup Soy sauce
- 0.25 cup Olive oil
- 0.25 cup Worcestershire sauce
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon Balsamic vinegar
- 3 cloves Garlic cloves, minced
- 2 tablespoons Brown sugar
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme, finely chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional for heat)
Instructions
In a medium-sized mixing bowl, combine the soy sauce, olive oil, Worcestershire sauce, lemon juice, Dijon mustard, and balsamic vinegar. Whisk until all the liquids are fully blended.
Add the minced garlic, brown sugar, rosemary, thyme, black pepper, and red pepper flakes (if using) to the mixture. Stir thoroughly to combine the ingredients evenly.
Place your roast or steaks into a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is fully coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate the meat for at least 2 hours or up to 24 hours for maximum flavor. Turn the meat occasionally to ensure even marination.
When ready to cook, remove the meat from the marinade, allowing any excess to drip off. Discard the used marinade.
Proceed to cook your roast or steak using your preferred method (grilling, roasting, or pan-searing).
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5798 mg | 252% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 27.7 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
