A cooked beef marinade of butter, olive oil, vinegar, lemon juice, Worcestershire sauce, sugar, garlic and parsley that flavors and tenderizes steak for the grill or broiler.
Contains: milk, fish, soy. Based on the ingredients as written; check package labels, which can change.
Prep 5 min
Cook 5 min
Cool and marinate 2 hr 30 min
Total 2 hr 40 min
Yield About 1 3/4 cups, enough for 2 to 3 pounds of beef
Most marinades are simply stirred together, but this one is brought to a boil first. Heating melts the butter, dissolves the sugar and blends the lemon, vinegar and Worcestershire sauce into a rich, savory mixture that clings to the meat.
Let it cool completely, then use it on steaks, London broil, kabob meat or roasts. Two hours gives good flavor, and overnight is even better for tougher cuts. The recipe makes enough for about 2 to 3 pounds of beef.
Combine. Put all of the ingredients in a saucepan.
Boil. Bring to a boil over medium heat, stirring until the butter melts and the sugar dissolves. Remove from the heat.
Cool. Let the marinade cool to room temperature, about 30 minutes. Adding hot marinade to raw meat starts to cook the surface.
Marinate. Place the beef in a zipper-top bag or glass dish and pour the marinade over it. Seal or cover and refrigerate for at least 2 hours or overnight, turning once or twice.
Cook. Remove the beef from the marinade, let the excess drip off, and grill or broil to your liking. Discard the used marinade, or boil it for at least 1 minute if you want to brush it on during cooking.
