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.
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Recipes |
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Servings |
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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.
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