The Perfect Steak

Name: The Perfect Steak
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 4 steaks, 1-inch thick (preferably New York Strip); 2 minced garlic cloves; 2 tablespoons Worcestershire sauce; 2 tablespoons balsamic vinegar; fresh ground pepper; 2 teaspoons Dijon mustard; 2 tablespoons soy sauce; 2 tablespoons olive oil

Submitted by diner524

"While searching for grilling recipes I found this recipe at "patiopalace.com" which stated this was from "Broil King OMC". Haven't tried it yet, but sounds very good so posting here til I get a chance to make it and will update this then. Update 2/23/12 - We really enjoyed this last night for dinner. We marinated a 1 3/4 lb Sirloin Steak for about 6 hours and the taste was wonderful. This takes just a minute to put together and with such great results, this will now be our new marinated steak recipe."

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photo by lazyme

Ready In:: 1hr 15mins
Ingredients:: 8
Serves:: 4

ingredients

4 steaks, 1-inch thick (preferably New York Strip)
2 minced garlic cloves
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
fresh ground pepper
2 teaspoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil

directions

Trim excess fat from the steaks. In a glass dish or heavy plastic bag combine the remaining ingredients.
Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1/2 hour before grilling for more even cooking.
Preheat the barbecue on HIGH. Brush grids with olive oil. Grill steaks to your liking such as rare, medium etc.

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Reviews

Yum! I used T-bone steaks and marinated them on the counter top for about 1 1/2 hours. Then grilled them on a stove-top grill pan. I've really got to learn how to grill one of these days, lol. The steak had a wonderful flavor and I loved the Dijon in the marinade. Thanks diner for another great recipe. Made for Potluck Tag.

lazyme
Really nice marinade for our top sirloins. I agree with LA Ravenscroft that you could taste all of the flavours and it was a very good blend. I let the steak marinate at room temperature for about 2 hours and used the George Foreman grill (I was out of propane for the BBQ!). We had these with twice baked potatoes and veggies, with mushrooms topping the steaks. Made for Zaar Stars. Thanks! :)

Nif_H
Made for Zaar Stars. Excellent marinade for steak. You could taste all of the flavors in this and not one overwhelmed the other. I used flank steak because that is what I had. Will definitely make this again. Thanks for posting this Diner!

LARavenscroft
This recipe was very good! I marinated for 2 hours in the refrigerator, then took it out for an hour before grilling. Very nice marinade. Made for Zaar Stars.

breezermom
Mighty good, marinade did not overwhelm. Marinated steak for 1 hour at room temperature. Served with steamed broccoli florets and Recipe#313506 #313506. Thank you for sharing this marinade, this was a keeper. Made for 1-2-3 Hit Wonders Tag.

KateL

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RECIPE SUBMITTED BY

diner524

Trinity, 48

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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