Steak and Seafood Marinade

LaDesta Henry

By
@NanasPuddin

My husband and I love marinaded steaks but didn't want to pay the high cost or gamble with a marinade you get at the store so we got in the kitchen one day and started mixes sauces and dry ingredients together. We had many yucky tries but lots of fun till we came up with this concoction. We have tried it on shrimp, scallops, and salmon as well as our fave cut of beef steaks and chicken strips. We love to use this marinade before we grill so it takes a bit of planning but doesn't any grilling adventure. Hope you all enjoy as much as we do.


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Ingredients

1 c
soy sauce
1 c
dijon mustard
1 c
brown sugar, firmly packed (i use light, but if you like lots of molasses taste use dark)
1 c
whiskey, any type you like
1 Tbsp
worcestershire sauce
1 Tbsp
salt
1 tsp
pepper or more if you like it spicy
2
finely chopped garlic gloves
2
coarsely chop green onions (scallions)

Directions Step-By-Step

1
Combine all the ingredients and blend well.
2
This can be used to marinade shrimp or scallops, only for about a half hour to an one hour (I think if you go longer the shellfish start to cook because of the alcohol...not sure but they are tough if marinaded longer) but you can marinade the salmon steaks up to an hour with no problem. You can marinade any cut of pork, chicken, or steaks up to overnight in fridge. Grill meat as you normally would and use the marinade to baste the seafood or meat as it is cooking.
3
Can be stored in a tightly sealed mason jar in refrigerator for up to a month or so (it never lasts longer than that in my fridge so I don't really know the life span of this.) I usually keep all ingredients on hand and just make a fresh bash when I need a marinade. You can cut the measurements down or double for your individual needs.

About this Recipe

Course/Dish: Marinades
Other Tag: Quick & Easy