Saturday, February 7, 2009

Sammie's Steak Marinade

2/3 Cup Cranberry Juice
3 T Balsamic Vinegar
2 T Olive Oil
2 T Chopped Fresh Rosemary
2 Cloves Garlic diced
McCormick Montreal Steak Rub
2 Good-size Sirloin steaks

Combine the cranberry juice, balsamic vinegar, olive oil, rosemary and garlic in a Tupperware dish. Add the steaks to the dish – then flip the steaks so that both sides have been covered with marinade. The steaks do not need to be completely immersed in the marinade, but they should have garlic and rosemary sitting on top of them while they marinate. Let them sit in the fridge for at least 4 hours – flip the steaks about every 2 hours in the marinade.

Remove the dish from the fridge 30 minutes before cooking. Sprinkle some of the Montreal Steak rub on either side of the steaks as you put them on the grill. Continue pouring a small amount of the marinade on the steaks while they cook.

Note – I tend to be pretty generous with the garlic and rosemary. I also like to let steaks marinade overnight. If you do this, be sure to flip them right before you go to bed and in the morning when you get up.

Sammie's Note: I went to a local restaurant in September – The Allen Street Grill – and had the best steak I’ve ever had in my life. A month later, on the day I signed the offer from Dell, Melba and I went to this restaurant to celebrate and I ordered this steak again. I tried to get the recipe, but it should come as no surprise that they wouldn’t give it to me. All I know is that it is a ‘Sweet Vinaigrette’. I have been trying to duplicate it since then and this is a recipe from a Williams & Sonoma grilling cookbook which is pretty close. It’s a simple marinade which tastes awesome. W&S says it is for sirloin and while I have only used it for sirloin (don’t have the money for rib-eye), I think it will work well with any other type of steak.

Melba's Note: My Texas husband will be out on our deck, a foot of snow on the ground and more falling, grilling IN SANDALS!!!! It's wonderful.

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