Filed Under: Dinner, Family, Food, Lynn Crawford, Steak

Steak Marinade

This Chef Lynn Crawford recipe was inspired by the 150th Anniversary of the Charlottetown Conference in PEI and the on-island events, festivities and activities it has to offer throughout the year.

July 28th, 2014

By Chef Lynn Crawford

To get your meat nice and tender, cook it slowly for a long time. Marinades contain an acidic ingredient (in this case vinegar) that breaks down the protein fibers, softening the meat. The quick way to marinade is to place meat in a zip-sealed bag and turn it around to coat the food, before placing it in the fridge. Marinades also make a great sauce for the meat - boil the marinade for 5 minutes to destroy bacteria, or simply save some of the sauce for later.
Makes about 1, 1/3 cups (325 mL)
  • 1/2 cup (125 mL) soy sauce
  • 1/3 cup (75 mL) olive oil
  • 1/4 cup (60 mL) balsamic vinegar
  • 2 tbsp (30 mL) Dijon mustard
  • 2 tbsp (30 mL) Worcestershire sauce
  • 1 large clove garlic, grated
  1. Stir all ingredients together. Pour into an airtight container, refrigerate, and use within 2 weeks.

Steak Marinade
Photography Courtesy Kathleen Finlay of Cookbook: At Home with Lynn Crawford: 200 of My Favourite Easy Recipes

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