Marinades serve two purposes: they add flavour and tenderise the meat. Acidic ingredients such as wine, vinegar, and citrus fruit juices break down the tendons, making the meat more tender. But you must be careful not to over marinate the steak as that could break down the meat fibre too much and turn a steak to mush.
- Skill level:
Things you need
- 1/4 cup steak sauce
- 2 tbsp wine vinegar
- 2 tbsp brown sugar
- 1/4 tsp ground pepper
Mix together the steak sauce, wine vinegar, brown sugar and pepper in a self-sealing plastic bag.
Add the steak to the bag and turn it to coat the meat with the marinade.
Remove as much air as possible and seal the bag. Massage the meat through the bag briefly to help the marinade penetrate the meat.
Refrigerate the steak for two to 24 hours, turning the meat over occasionally.
Drain the steak and discard the marinade. Grill as usual.
Tips and warnings
- Do not reuse the marinade without boiling it to kill bacteria. For best results make extra marinade to use as a sauce, if desired.
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