Charlie Marie Recipe

Top Secret Steak Marinade

By Charlie Marie CharlieMarie


Recipe Rating:
Prep Time:

Charlie's Story

This is a nice marinade for the grill and can be used on pork and chicken, as well. None of the flavors stand out.

Ingredients

3/4 c
soy sauce
1 Tbsp
creole mustard
1 tsp
(heaping) crushed or minced garlic

Directions Step-By-Step

1
Put all ingredients in a gallon zip bag and massage well to blend the mustard in. Place the steaks, chops or chicken in the bag and refrigerate at least 4 hours (6 for chicken); occasionally turn the bag over and move the meats around.
2
If I have it, I use jar garlic, just because I use a LOT of garlic and sometimes, I just don't feel like peeling it.
3
If you are one always overcooking your steak or chicken breasts, do this:

RARE = Touch your upper lip (mouth closed)
MED RARE = Touch the side of your nostril
MED = Touch the end of your nose (think of the way a cake top presses when done)
MED WELL = Touch the area where the cartillage begins to stiffen, before the bone (nose)
WELL = Touch the boney area

When you press on your steak with the back of a fork, it should feel like these areas for your chosen doneness.

NOW, for those always overcooked, dry chicken breasts...ALWAYS remove the breast from the grill or oven when it reaches the point of MEDIUM when pressed with a fork. NEVER cook it beyond this. It will be perfectly done, I PROMISE! And you won't see any phoney smiles and hear "(insincere)It's delicious", as your family and guests try to choke down a piece of dry meat. People will actually enjoy the meat. I promise.

About this Recipe

Other Tag: Quick & Easy
Hashtag: #steak

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6 Comments

user
Loretta Jasper shadowbaddo
Mar 20, 2013
Thank you Charlie-Marie...I have to run to the store and pick up a few items, in the meantime, I have some Country Ribs thawing out and that is what I am using for supper ...have a great day kiddo...i'll let you know how they turn out....
user
Charlie Marie CharlieMarie
Mar 20, 2013
It's OK, Loretta! I took steaks out of the freezer a few days ago and wanted to marinade them in this concoction when I thought "no, there's no brown mustard"...then when I was looking for A1 after taking steaks off the grill, THERE, in the door, was the mustard :( I do frequently use this on porkchops and steak and we enjoy it. I like it better with LOW sodium soy.
user
Loretta Jasper shadowbaddo
Mar 20, 2013
OOPS, SORRY CHARLIE MARIE...I JUST REALIZED THAT THIS IS YOUR RECIPE, SO I WILL GIVE CREDIT TO YOU FOR A MOST INTERESTING MARINADE...I AM JUST GOING TO HAVE TO TRY THIS AND WILL LET YOU KNOW HOW IT TURNS OUT...YOU ARE IN NANCY'S LATEST COOKBOOK, SHE IS ONE WILD WOMAN IN THE KITCHEN AND FUN TO BE AROUND...I FIRST MET HER ON -LINE THRU JAP....AS I SAID BEFORE, YOU MEET THE NICEST PEOPLE HERE......
user
Loretta Jasper shadowbaddo
Mar 20, 2013
HOLY COW NANCY....YOU ARE A WONDERWOMAN...ANOTHER COOKBOOK!!!!! YOU QWACK ME UP....LOL... AND THIS LOOKS LIKE ONE I HAVE TO TRY...VERRRRRY INTERESTING!!!!! I'LL BET IT'S GOOD THO'......
user
Charlie Marie CharlieMarie
Jun 18, 2012
Michelle, Creole mustard is a slightly bumpy brown mustard made by Zatarain's. You could substitute any brown, or bumpy mustard. A "bumpy" mustard is coarsely ground, having some bits of the mustard seed in it.