My dad happens to be, what I consider, a master marinade maker. I have started to study some of his concoctions & mixes which has resulted in my own marinade creations. I have several yummy successes to share this summer (and a few that still need work – lol), but one of my favorites is this Savory Steak Marinade. I actually turn the marinade into a sauce for serving and it’s perfect with salad, it’s delicious for dinner and great for entertaining….
It’s funny, my youngest will tell you it’s gross, although she’s never had one bite; she doesn’t like to eat meat so I have all of the right sides available for this one. But, my husband, my son’s, myself & the interns in the house will tell you it gets a ‘thumbs up’. However, I am kind of sad to say that as I write this post, I realized that I haven’t made this recipe for my dad the Master Marinade Make Extraordinaire yet, so it’s now on the ‘to-do’ list . He is the real food critic & I will have to get his final stamp of approval this summer :).
Savory Steak Marinade & Sauce by Jodie Fitz
1 cup grape tomatoes
3/4 cup balsamic vinegar
1/2 cup Vidalia onions, finely chopped
1/4 cup light olive oil
1 clove of garlic
1 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
20 oz. fresh mushrooms, sliced
1 Vidalia onion
3 tablespoons light olive oil
Place the grape tomatoes in a mini chopper or food processor and puree. Add a clove of crushed garlic. Add the balsamic vinegar, finely chopped onions, olive oil, onion powder, salt, pepper & garlic powder. Mix all of the ingredients together. Place the steak & marinade into a large Ziploc storage bag and seal it. Flip the steak occasionally. Marinate for at least two hours; longer is better.
Once the steak is ready to grill, remove it from the bag, but save the marinade for the sauce. Grill the steak.
Slice the Vidalia onion. Saute the fresh sliced mushrooms & Vidalia onion in 3 tablespoons of light olive oil until the vegetables begin to soften. Add the marinade mixture & cook until the balsamic has reduced for at least 15 – 20 minutes over low heat, stir frequently.
Serve the grilled steak with the sauce over the top. [googleplusauthor]
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Makeovers & Motherhood