Comments on: 5 Easy Steak Marinades

By: Andrea Robetoy

Andrea Robetoy — Mon, 14 Dec 2020 17:48:26 +0000

Excellent. Great recipes and I love the website.

By: Deborah

Deborah — Tue, 06 Oct 2020 01:28:20 +0000

Delicious marinades – I started with one and then kept adventuring. These have now turned into my go to dinner recipes. Great variety and flavor and quick to whip together! I’ve made the pesto, fajitas (pineapple juice rocks in it – tried on chicken), honey mustard (kid favorite), teriyaki (on chicken and salmon – both awesome), tandoori, and balsamic herb. They were all terrific. I’ve spent quarantine making new gourmet food every night and these rank on the top of the list. Thank you!!

By: Cathy Torian

Cathy Torian — Sun, 05 Jul 2020 00:24:35 +0000

Very yummy!

By: Carmen DiCinque

Carmen DiCinque — Wed, 27 May 2020 18:00:34 +0000

We were soooo satisfied with the yumminess of the Korean marinade which we used on New York Strip. I didn’t have the Asian pear on hand but simply substituted 2 peeled HoneyCrisp apples. Because of a garlic sensitivity, I didn’t use the garlic but otherwise followed the recipe. Blasted everything together in the Nutribullet and then bagged the steak and sauce together. HIGHLY RECOMMEND!

By: Nanette

Nanette — Sun, 03 May 2020 17:48:27 +0000

Every one of these recipes has been so much fun making and trying. Thank you so much. AWESOME SAUCE literally.

By: Patrick

Patrick — Thu, 26 Mar 2020 22:51:44 +0000

Tried Balsamic marinade. It was da bomb. Definitely use a quality balsamic makes a difference. Thank you.

By: Michelle

Michelle — Fri, 13 Dec 2019 11:26:27 +0000

Hi-

Love these marinade ideas. Which one would you think will work best for London broil? Thank you so much!

By: Megan Bradley

Megan Bradley — Thu, 22 Feb 2018 04:07:54 +0000

I’d love to see a post about what to serve some of these with! I made the fajita steak tonight which was great!) but would like to know say what to serve with the Korean steak.

By: Aly B

Aly B — Sat, 27 Jan 2018 17:11:09 +0000

I love this marinade series. A great range of flavors, and the bright and colorful pictures are (as always an your blog) beautiful!

About how much does each marinade make?

What do you think about making these marinades ahead and possibly freezing them? (Including the pork and chicken marinades.) I think it would work, based on the packs of frozen sauces I sometimes find in bags of frozen veggies. And the texture of the marinade doesn’t really matter in the final product. Thoughts?
I’m thinking it would be great to have these ready to go for whatever manager’s special meat catches my eye in upcoming weeks.

By: Tonja

Tonja — Thu, 25 Jan 2018 14:45:54 +0000

Don’t see the recipe for the balsamic marinade. That is the one I wanted to try.