Gerry Morton's Steak Marinade

My Go-To Marinade for Perfectly Seasoned Steak and Chicken

As a busy professional woman, time is my most valuable asset. Finding quick and easy ways to create delicious meals is key to maintaining a healthy work-life balance. That's why I've perfected this simple yet incredibly flavorful marinade recipe, which works wonders on both steak and chicken. It's a game-changer for weeknight dinners and even impresses guests on special occasions!

The beauty of this marinade lies in its versatility. It's incredibly adaptable, allowing you to use whatever brands of marinade you have on hand. I typically rely on a combination of Stubb's Moppin' Sauce, a Mesquite marinade, and an Herb and Garlic marinade. The specific brands aren't crucial; the blend of sweet, smoky, and savory flavors is what creates magic. For chicken, I switch things up by incorporating a delicious mango pomegranate sauce—a twist that adds fruity notes and bright acidity to complement the poultry. The simplicity of combining these readily available sauces is where this marinade shines. You could easily adapt it based on available pantry ingredients, making it the perfect solution for a spontaneous dinner.

For the steak, I prefer strip steaks, known for their rich flavor and tender texture. I find that 5-8 hours of marinating is the sweet spot—enough time for the flavors to penetrate deeply without overdoing it. This also gives the marinade time to work with the natural flavor profile of the steak. Any longer, and you risk the meat becoming overly soft. Marinate for the chicken, it is advisable to do it at least five hours and can go as long as overnight. I recommend filleting the chicken breasts so the thickness is not more than 1/2-inch to ensure even cooking. This reduces the cooking time while also keeping them moist and flavorful. A thinner cut of chicken breast would not benefit from being marinated for long periods of time.

One of the best things about this marinade is how easily it scales. Three bottles of the marinade combination is enough to season approximately 10 pounds of steak. For chicken, I typically use a similar ratio of ingredients, adjusting the quantities to suit the amount of poultry I'm preparing. This means less time spent prepping ingredients and more time focusing on what truly matters: enjoying delicious food.

This marinade isn't just about convenience; it delivers incredible results. The flavors are robust and complex, resulting in succulent, flavorful meat every time. My family and friends rave about it—and that's the ultimate measure of a successful recipe. This is a recipe that has become a staple in my kitchen, a testament to its versatility, simplicity, and outstanding results.

Whether you are a seasoned cook or someone just starting out in the kitchen, this marinade is an easy way to elevate your next meal. Give it a try, and I'm confident it will become a go-to for your own cooking adventures. The key here is versatility, and the ease of using readily available ingredients means you don’t have to be planning your meals weeks ahead of time to use this recipe.

Remember to adjust quantities based on how much meat you're marinating, but always keep the ratio of sauces consistent for the best results. Experiment with different types of steak or chicken cuts; the marinade adapts well and enhances any cut of meat. I encourage you to add your own personal touches, too! Feel free to adjust seasoning to fit your own taste preferences.

So, whether you're a busy professional like me or simply someone who appreciates a flavorful and easy meal, this marinade is a must-try. It’s not just about delicious food; it's about creating delicious memories with family and friends around a table filled with savory dishes. It's a recipe that embodies convenience and deliciousness, a winning combination in any kitchen.

Step-by-step

• Mix one part Stubb's Moppin Sauce, one part Mesquite marinade, and one part Herb and Garlic Marinade.
• Add a modest amount of non-smoky steak seasoning (optional).
• Three bottles of marinade should be enough for up to 10 lbs of steak.
• Use strip steaks and marinate for 5-8 hours.