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Wednesday, June 2, 2010

June 2 - more Best. Steaks. Ever.

Before I went grocery shopping last week, I was SO hungry for a big slab of steak - I kept thinking about the Best. Steak. Ever. recipe and decided we MUST make it stat. I picked out a 1.66 lb. porterhouse from Wegmans and figured we could all split that with some leftover. Little did I know, there wouldn't be an ounce of meat left!

This was my first time grilling a steak, so I was a bit nervous. We also had asparagus (marinated in the sauce) and mashed potatoes (I substituted my servings of potatoes for grilled marinated broccoli...the ten-year high school reunion is coming up - gotta get to work on losing the remaining baby weight!). I burned the asparagus and broccoli a little bit...not *that* bad, but still a little crisp, but the steak - oh, wow, the steak. It turned out PERFECTLY! I was quite excited that my first steak was such a huge success.

So here's the recipe again...if you haven't tried it, you absolutely must! And make sure that whichever veggies you're serving with it are marinated in the sauce,'s absolutely fabulous. Let me know if you make it and what you think :)

Best. Marinade. Ever.
1/3 cup soy sauce
1/3 cup olive oil
1 tablespoon concentrated lemon juice (or 1/3 cup of fresh lemon juice)
1/4 cup Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon dried basil
1 tablespoon dried parsley flakes

  1. Place all ingredients in a large Ziploc bag. Knead bag to mix ingredients.
  2. Place steaks inside bag and marinate for up to 8 hours.
Here's how the boy's and the kiddos' plates turned out (and yes, Luke ate a nice large chunk of the steak and Linds licked her plate clean, not leaving any meat for mom or dad to pick off).
And here's my plate, sans potatoes, with the addition of broccoli.


Courtney said...

did you grill your broccoli too? If so I'm gonna need some details on how to do that.

Dining with the Rissers said...

I did grill it! I actually just stuck it on the top rack of the grill and let it cook for about 5 minutes. A little longer and it might be a tad charred (but I don't mind my veggies crispy). It was so easy!

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