Great marinade for any type of steak. Best for grilling or broiling. Enjoy!
- Carbohydrate 82.9968051776308 g
- Cholesterol 0 mg
- Fat 14.6875750200738 g
- Fiber 8.97745011842333 g
- Protein 107.748145304599 g
- Saturated Fat 1.99582200269037 g
- Serving Size 1 1 Serving (1349g)
- Sodium 57055.7006622299 mg
- Sugar 74.0193550592074 g
- Trans Fat 0.689942001270819 g
- Calories 1012 calories
Step-by-step
- Whisk together ingredients in glass bowl.
- Add steak and completely coat with marinade...
- Marinate 4-6 hrs. If not longer..... :-)
Soy sauce does the heavy lifting in this formulation through enzymatic activity and high sodium content. Sodium ions penetrate muscle tissue slowly, roughly one inch every twenty-four hours, while breaking down tough structural proteins to tenderize the cut. Olive oil acts as a hydrophobic barrier. Fat does not penetrate meat fibers; instead, it coats the exterior to promote even heat transfer and browning on the grill grates. Red wine provides both water-content liquid and malic acid, though acid concentrations below pH 4.0 can turn exterior proteins mushy if left past the eight-hour mark. Standard Merlot works well, but dry Cabernet Sauvignon offers higher tannin levels that bind to proteins for improved structure. Substitute tamari for soy sauce at a one-to-one ratio to remove gluten without altering the salinity balance. Glass bowls are mandatory for mixing because reactive metals like aluminum will impart a metallic taste when exposed to hot sauce and wine acids. Pair the finished protein with roasted fingerling potatoes, whose high starch content absorbs escaping pan juices.
