marinated steak
This is my version of the steak served on the north fork of Long Island in the Elbow Room. I have been making it for over 30 years. It's also great on Porterhouse or T-bones. It's a great crowd pleaser on Filets or London broil, sliced thin. It tastes fine on a buffet at room temperature.
prep time
cook time
10 Min
method
Grill
yield
15 serving(s)
Ingredients
- - steak, up to 5 poumds, may cut recipe in half for less meat.
- 3/4 cup soy sauce
- 2 large onions, chopped
- 2 cloves garlic
- 1/4 cup gravy master, or kitchen boquet
- 1 teaspoon seasoned salt
- 2 tablespoons brown sugar
How To Make marinated steak
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Step 1Put the soy sauce, onions and garlic in blender or food processor. Blend one minute on liquefy.
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Step 2Add the seasoned salt and gravy master. Blend 30 seconds on liquefy.
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Step 3Pour the marinade into a large Ziploc bag. Rub the steak with brown sugar and add the steak, seal the bag.
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Step 4Leave the steak at room temperature, turning occasionally for 24 hours, or up to 3 days refrigerated and 12 hours at room temperature. Filet doesn't need as long as London broil. the more tender the steak the shorter amount of time it needs. It is safe at 75 degrees or below for 24 hours
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Step 5Remove steak, shake off excess liquid. Grill steak to desired doneness. DO NOT save the marinade to reuse, and DO NOT serve as a sauce, since it had raw beef in it.
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Step 6The steak will be almost black on the outside, it is not burned. The marinade is very dark in color. -
Step 7Let the steak rest, 5 to 10 minutes, tented with foil, before slicing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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