Everyone loves a great cookout in the summer. And what makes everyone love it so much? The marinade you choose to use for your meats. While this particular marinade tastes best on steaks, Phillip Wiglesworth says it tastes great on anything. Steak, chicken, shrimp, you name it! This marinade will make your taste buds sing!
Making the marinade
Steak marinades are incredibly easy to make. All you have to do is mix all the ingredients together with a whisk or fork. Boom, bam, done. The time consuming part comes in the waiting, which Phillip Wiglesworth knows all too well. The good news is you can get other things done while the meat marinates, like a load of laundry or a side dish!
Experimenting with the ingredients
This recipe is the end result of dozens of experiments. The original steak marinade called for larger amounts of vegetable oil and soy sauce, but Phillip Wiglesworth made a few changes there. He halved the amount of vegetable oil and replaced that half with an equal amount of olive oil. This enriched the flavor of the marinade by introducing that earthy olive taste. He also added more Worcestershire sauce, an extra clove of minced garlic, and sweet red wine to enhance the flavor profile.
You can also add some black pepper to your tastes, to add a bit more of a kick to the marinade.
Do I have to use honey Dijon mustard for my steak marinade?
Of course not! Honey Dijon mustard is Phillip Wiglesworth’s favorite for this steak marinade, because it tastes sweeter and doesn’t overpower the other ingredients. The original recipe called for regular yellow mustard. Experiment with your favorites and see what tastes best to you!
A deliciously simple marinade that takes your steak to the next level.
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1/2 cup lemon juice
- 1/2 cup Worcestershire sauce
- 1/4 cup honey dijon mustard
- 1/4 cup sweet red wine
- 5 cloves garlic, minced
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Whisk all ingredients together in a bowl until combined.
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Place meat in a bag and coat with marinade. Squeeze out excess air and seal the bag. Marinate for at least 2 hours. Discard after use.
