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BBQ Steak Marinade
Enhancing flavour and tenderising the meat at the same time, this marinade is a winner at any summer BBQ.
- Ingredients
- Method
Ingredients
- 1 Tablespoon Worcester sauce
- 1 Tablespoon Chelsea Dark Cane Sugar
- 1/4 cup red wine
- 1/4 cup oil
- 1 teaspoon crushed garlic
- 1 Tablespoon Dijon-style mustard
- Good amount of freshly ground black pepper (3 good grinds)
Additional tips
1. Place a second thermometer in your oven to ensure proper preheating temperatures.
2. Substitute half a lemon and half an orange as a replacement for a Meyer lemon
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Method
Mix all ingredients together and whisk or shake in a glass jar to combine. Marinate meat for 2-3 hours or overnight in the fridge for maximum flavour and tenderising.
When ready to cook, remove meat from marinade and fry/grill to taste.
N.B. Marinade may be reserved and stored in the fridge for up to 3 days to marinate additional raw meat in.
Additional tips
1. Place a second thermometer in your oven to ensure proper preheating temperatures.
2. Substitute half a lemon and half an orange as a replacement for a Meyer lemon
Reviews
What did you think of this recipe?
You May Like These
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
How to Choose SugarFor Baking?
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