Dec 132011

This was, maybe, the first recipe I ever concocted. It’s old. Flank steak is often on our Christmas Eve menu and this is the marinade we use for that. I also use it for Fajitas, and I believe it would be good for other cuts of beef, also.

Mark’s Marinade
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Category: Beef, Rubs & Marinades

Author: Mark Karney


  • 1/2 C soy sauce
  • 1/2 C red wine vinegar
  • 1/3 C. olive oil
  • 1/4 C brown sugar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder or granulated garlic


  1. Mix all ingredients and heat gently until the sugar dissolve.
  2. Beat with a whisk to emulsify the oil into the mixture.
  3. Cool the mixture.
  4. Marinate meat at least one hour or more.
  5. Use the remainder for basting.
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