Spring Hill Ranch's Southwestern Beef Marinade 1

Wiley P


This is a wonderful chicana-style marinade that adds great southwestern flavor to steaks, stew meat, brisket, flank steaks or beef ribs. Coat the meat with the marinade and refrigerate it for at least a couple hours - overnight is fine.

This recipe makes plenty to marinate 4 or 6 steaks, 3 or 4 pounds of stew-cut beef, or a good sized brisket.

pinch tips: How to Season and Care for a Cast Iron Skillet




2 cups


10 Min


No-Cook or Other


3/4 c
soy sauce (low sodium is fine)
2 clove
garlic, minced or pressed
2 Tbsp
dark brown sugar (light brown sugar may be used)
2 Tbsp
tomato paste
2 Tbsp
chili powder (use good stuff!)
1 Tbsp
ground cumin (freshly ground if possible - it does mnake a difference!)
1/2 tsp
ground cayenne pepper (less if you are ummm...heat sensitive)
2/3 c
vegetable oil

Directions Step-By-Step

In a small mixing bowl, whisk together the soy sauce, garlic, brown sugar, tomato paste, chili powder, cumin and ground cayenne. While whisking vigorously, drizzle in the oil. Store and marinate in the refrigerator.

About this Recipe

Course/Dish: Marinades, Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Southwestern
Dietary Needs: Gluten-Free, Dairy Free, Low Carb
Hashtag: #Chicana