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Marinade for Steak Salad

This is another great marinade recipe. I like it hot or cold. It does a great job tenderizing tougher cuts of meat. We like to use a Texas broil for this marinade. It’s a thick cut which makes great slices for sandwiches and salads.

SteakSalad2


Recipes

1

2

3

4

5

6

Servings

4

8

12

16

20

24

Ingredients
Extra virgin olive oil

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Red wine vinegar

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

worcestershire sauce

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Dried thyme

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Black pepper

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Sirloin steak

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

 

Assembly Directions:
In a large container, combine oil, vinegar, Worcestershire sauce, thyme, salt and pepper. Stir to combine. Add steak. Coat well with the marinade. Cover and refrigerate for at least 1 hour.

Remove meat from marinade and discard marinade. Broil 4 inches from heat, or grill over medium heat 5 to 10 minutes per side or until cooked to desired doneness. Or you can also cook the steak in a non-stick skillet on the stovetop. Allow the meat to cool.

Slice the steak and place in containers or freezer bags in meal-sized portions.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw steak and serve on a sandwich or on top of a salad. Steak can also be warmed in the microwave or stovetop. Do not overcook if reheating.

Nutritional Info:
Oil has been excluded from the nutritional analysis.

Per Serving: 143 Calories; 5g Fat (31.0% calories from fat); 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 341mg Sodium.
Exchanges: 3 Lean Meat.