Taste USA: Steak

Friday, July 1, 2016

seared steak with creamy beans

How to make seared steak with creamy beans recipe - Calories per serving 270

Serves 4

Preparation time 5 minutes, Cooking time 20–25 minutes

Ingredients:
1 tablespoon olive oil
2 large leeks, trimmed, cleaned and finely sliced
2 garlic cloves, finely chopped
400 g (13 oz) can butter beans, rinsed and drained
4 fillet steaks, about 150 g (5 oz) each
small bunch of parsley, chopped
1 tablespoon natural yogurt
2 tablespoons extra virgin olive oil
salt and pepper

Method:
Heat the oil in a frying pan, add the leeks and garlic and sauté over a low heat for 12–15 minutes until soft. Add the beans and enough water just to cover, then simmer for 8–10 minutes until the beans are very soft.

Meanwhile, heat a griddle pan until very hot and cook the steaks to your liking. Leave to rest.

Stir the parsley, yogurt and olive oil into the beans and season with salt and pepper.

Slice the steaks into large chunks and serve on a bed of creamy beans.

For spicy beans on toast, heat 1 tablespoon olive oil in a frying pan, add 1 chopped leek and 1 cored, deseeded and chopped red pepper and sauté for 5 minutes until softened. Stir in 2 rinsed and drained 400 g (13 oz) cans butter beans, 2 tablespoons gluten-free tomato ketchup, ½ tablespoon gluten-free Worcestershire sauce and 3 tablespoons water. Bring to a simmer and cook for 10–12 minutes. Season to taste, then add 2 tablespoons chopped parsley and 2 tablespoons flaked almonds. Toast 4 slices of gluten-free bread and spoon over the beans to serve. Calories per serving 310

seared steak with creamy beans

Sunday, June 26, 2016

Dry rub steak with chimichurri sauce

How to make Dry rub steak with chimichurri sauce recipe - Crusty on the outside and juicy on the inside, this sweet, spicy steak pairs beautifully with the fresh and piquant sauce.

SERVES 4

PREP TIME 15 mins, plus, minimum 1 hr resting, COOK TIME 8–20 mins, plus resting

Ingredients:
1 flank or skirt steak, about 1 1⁄2 lb (675g)

For the dry rub:
1 tbsp light brown sugar
1 tbsp thyme leaves
1⁄2 tsp dried mustard powder
1⁄4 tsp garlic salt
1⁄4 tsp smoked paprika or ancho chile powder
freshly ground black pepper

For the chimichurri sauce:
6 tbsp olive oil, plus extra for brushing
1 1⁄2 tbsp red wine vinegar
1 tbsp lemon juice
handful of flat-leaf parsley leaves, about 1 tbsp
2 tbsp chopped cilantro leaves
1 tbsp chopped oregano leaves
2 garlic cloves, chopped
1 tsp dried red chile flakes
salt and freshly ground black pepper

Method:
1 In the small bowl of a food processor, grind all the ingredients for the dry rub together to form a fine powder.

2 Place the steak on a large piece of plastic wrap and rub half of the mixture into each side. Wrap it tightly in the plastic wrap and chill for at least 1 hour.

3 Place all the ingredients for the chimichurri sauce in a blender, or the small bowl of a food processor, and process to a thick, emulsified green sauce. Place in a serving bowl, cover in plastic wrap, and chill for at least 1 hour, to allow the flavors to develop.

4 When you are ready to cook, take the steak and the sauce out of the fridge and allow them to come to room temperature. Brush the steak with a little oil, and grill for 4–10 minutes on each side, depending on how you like your meat. For rare, allow 4–6 minutes on each side; for medium, 6–8 minutes; and for well done, 8–10 minutes.

5 Remove from the heat and allow the meat to rest, covered lightly in foil, for at least 10 minutes before slicing and serving with the chimichurri sauce.

Dry rub steak with chimichurri sauce

Saturday, June 25, 2016

summer vegetable philly cheese steak

How to make summer vegetable philly cheese steak recipe - Give a lighter twist to the classic steak sandwich from Philadelphia by adding pan-fried summer vegetables.

SERVES 4

PREP TIME 10 mins, plus chilling, COOK TIME 30 mins

Ingredients:
2 tbsp butter
1 onion, chopped into large pieces
1 green bell pepper, chopped into large pieces
1 small eggplant, roughly chopped into large pieces
12 cremini or button mushrooms
1⁄2 tsp red pepper flakes
2 garlic cloves, crushed
salt and freshly ground black pepper
1lb 2oz (500g) sirloin steak, chilled for 45 minutes to make slicing easier
4 sub rolls
8 slices of provolone or Jarlsberg cheese
mustard, to serve

Method:
1 In a heavy-based frying pan, melt 1 tbsp of the butter over mediumlow heat. Add the onion, pepper, eggplant, mushrooms, red pepper flakes, and garlic. Season well. Cook the vegetables, stirring occasionally, for 15–20 minutes, or until tender.

2 Meanwhile, cut the steak into paper-thin slices. In a separate heavy-based frying pan, heat the remaining butter and cook the steak over medium-high heat. Add a pinch of salt and cook the meat, stirring occasionally, for 3–5 minutes, or until browned.

3 Slice each sub roll in half lengthwise, without cutting through the bottom, and line each roll with 2 slices of cheese. Add the vegetables and top with the steak. Serve hot with mustard.

summer vegetable philly cheese steak

Wednesday, June 22, 2016

sirloin steaks with port sauce

How To Make sirloin steaks with port sauce recipe - Thin sirloin steaks sometimes sold as minute steaks can be quickly fried, and the juices left in the pan become an instant sauce with the help of a little port wine. Serve with a colorful stir-fry of new potatoes, mushrooms, peppers and sugar snap peas.

SERVES: 4

PREPARATION: 15 MINUTES, COOKING: 20 MINUTES

Ingredients:
1 pound (500 g) small new potatoes, scrubbed, any larger ones halved
2 tablespoons (30 ml) olive oil
1 cup (250 g) large mushrooms, quartered
1 cup (250 g) sugar snap peas
1 large red pepper, seeded and cut into thin strips
2/3 cup (170 ml) homemade or low-sodium beef or vegetable stock
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) Dijon mustard
1/2 teaspoon (2 ml) dark brown sugar
4 thin sirloin steaks, about 5 ounces (150 g) each, trimmed of fat
freshly ground black pepper
1 shallot, finely chopped
2 cloves garlic, crushed
1/3 cup (80 ml) port
pinch of salt

Method:
1 Bring a saucepan of water to a boil. Add the potatoes and return to a boil, reduce the heat and simmer for 10–12 minutes.

2 Meanwhile, heat 1 tablespoon (15 ml) of the oil in a wok or large nonstick frying pan over medium heat. Add mushrooms, sugar snap peas and peppers and stir-fry for 1 minute. Mix 1/2 cup (125 ml) of the stock with the Worcestershire sauce, mustard and sugar, and stir into the vegetables. Reduce the heat and simmer gently for 3 minutes, stirring frequently, until the vegetables are just tender.

3 Season the steaks on both sides with pepper. Heat a grill pan over medium heat. Meanwhile, drain the potatoes and add to the vegetables. Stir gently, cover and leave on very low heat until ready to serve.

4 Brush the remaining oil onto the hot grill pan and increase the heat to high. Add the steaks and cook to your liking. For steaks 1/2 inch (1 cm) thick, allow 1 minute on each side for rare (it will feel springy when pressed); 11/2–2 minutes on each side for medium (it will feel slightly resistant when pressed); and 21/2–3 minutes on each side for well done (the meat will feel firm when pressed). Remove the steaks to warmed serving plates.

5 Add the shallot and garlic to the cooking juices in the pan and cook, stirring, over low heat for 1 minute. Add the port and heat so the sauce is bubbling. Cook for 1 minute, stirring. Pour in the remaining stock and let bubble for a minute. Season with salt and pepper. Spoon sauce over the steaks and serve with the vegetables.

Each serving provides
464 calories, 39 g protein, 19 g fat (5 g saturated fat), 27 g carbohydrate (9 g sugars), 6 g fiber, 427 mg sodium

sirloin steaks with port sauce

pork steaks with glazed plums and red cabbage

How To Make pork steaks with glazed plums and red cabbage recipe - Each serving provides 416 calories, 30 g protein, 18 g fat (6 g saturated fat), 32 g carbohydrate (29 g sugars), 7 g fiber, 82 mg sodium

SERVES: 4

PREPARATION: 10 MINUTES, COOKING: 25 MINUTES

Ingredients:
2 tablespoons (30 ml) olive oil
4 lean boneless pork loin chops, about 1/4 pound (125 g) each
2 red onions, thinly sliced
1 2/3 cups (400 g) red cabbage, shredded
pinch of ground cloves or allspice
1/2 cup (100 ml) pomegranate juice drink
3 tablespoons (45 ml) raw sugar
3 tablespoons (45 ml) red wine vinegar
8 ripe plums, halved
freshly ground black pepper

Method:
1 Heat the oil in a large frying pan over high heat. Add the pork and cook for 3 minutes on each side, or until browned. Reduce the heat to medium, add the onions and cook for another 5 minutes, stirring occasionally. Transfer the pork to a shallow dish, leaving the onions in the pan.

2 Add the cabbage and ground cloves to the pan and fry, stirring, for 5 minutes. Pour in the pomegranate juice and bring to a boil. Return the pork to the pan with any juices from the dish. Reduce the heat to medium, then cover and cook for 3 minutes. Transfer the pork to four warmed plates.

3 Add 1 tablespoon (15 ml) each of sugar and vinegar to the cabbage and boil for 30 seconds, stirring, to glaze the cabbage. Divide the cabbage among the plates of pork.

4 Add the plums to the pan, placing them cut sides down. Sprinkle the remaining 2 tablespoons (30 ml) each of sugar and vinegar over the plums and cook over high heat for 4 minutes, shaking the pan so the sugar dissolves. Season to taste with pepper and divide the plums and their glaze among the plates and serve.

pork steaks with glazed plums and red cabbage

Wednesday, June 8, 2016

Steak Stroganoff

How to Make Steak Stroganoff Recipe - preparation 10 minutes cooking time 15 minutes calories 300 kcals

Serves 2

Ingredients:
spray oil
1 onion, thinly sliced
200g/7oz button mushrooms, thinly sliced
300g/11oz lean rump or sirloin steak, all visible fat removed
½ tsp crushed black peppercorns
½ tsp paprika
6 tbsp fat-free fromage frais
1 tsp wholegrain mustard
2 tbsp chopped fresh parsley

Method:
1 Lightly spray a large frying pan with oil and place over a low heat. Add the onion and cook for 5 minutes or until softened. Add the mushrooms and cook, stirring occasionally, for 3–4 minutes until tender and golden brown. Remove the onions and mushrooms and keep warm.

2 Cut the steak into thin strips. Place in a bowl and toss with the crushed peppercorns and paprika.

3 Add the steak to the pan and cook for 3–4 minutes until browned all over but pink and juicy inside. Reduce the heat and return the onion and mushrooms to the pan. Stir in the fromage frais and mustard. Heat through very gently.

4 Sprinkle with chopped parsley and serve with steamed green vegetables.

Steak and Fries

How to Make Steak and Fries Recipe - preparation 10 minutes cooking time 20–30 minutes calories 350 kcals

Serves 2

Ingredients:
340g/12oz sweet potatoes
spray olive oil
leaves stripped from a few fresh rosemary sprigs
leaves stripped from a few fresh thyme sprigs
a pinch of sea salt crystals
2 x 175g/6oz lean sirloin steaks, all visible fat removed
ground black pepper
grilled mushrooms and cherry tomatoes to serve

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Peel the sweet potatoes and cut them lengthways into ‘chips’. Place them in a roasting pan, spreading them out, and spray lightly with oil. Add the rosemary and thyme leaves and grind some black pepper over the top. Sprinkle lightly with the sea salt.

3 Cook in the oven for 20–30 minutes, turning occasionally, until tender inside and golden brown and crisp outside.

4 Lightly spray a non-stick ridged griddle pan with oil and place over a high heat. When it’s really hot, add the steaks and cook for 2–3 minutes each side (rare); 4–5 minutes (medium); or 5–6 minutes (well done).

5 Serve the steaks with the ‘fries’ and some grilled mushrooms and cherry tomatoes.

Read More

Saturday, June 4, 2016

Bajan Spiced Grilled Steaks

How to Make Bajan Spiced Grilled Steaks Recipe - preparation 20 minutes plus marinating cooking time 10 minutes

Serves 4

Ingredients:
2 garlic cloves, crushed
1 red chilli, finely chopped
1 tsp ground allspice
1 tsp ground cumin
2 tbsp tomato ketchup
4 x 175g/6oz lean rump steaks
50g/2oz/4 tbsp butter, softened
2 spring onions (scallions), diced
4 corn cobs
salt and ground black pepper

Method:
1 Mix together the garlic, chilli, allspice, cumin and tomato ketchup. Brush over the steaks, cover and chill in the refrigerator for at least 30 minutes or overnight.

2 Blend the butter with the spring onions and some black pepper and set aside. Preheat the barbecue or grill (broiler).

3 Cook the corn cobs in a large pan of boiling water for 2 minutes. Drain well, then barbecue or grill (broil), turning occasionally, for 5 minutes or until cooked and tender.

4 Barbecue or grill the steaks for 5 minutes on each side until cooked through.

5 Serve with the corn, topped with the spring onion butter.

Griddled Lamb Steaks

How to Make Griddled Lamb Steaks Recipe - preparation 15 minutes plus marinating cooking time 8–12 minutes

Serves 4

Ingredients:
1 small bunch of fresh mint, roughly chopped
2 garlic cloves, crushed
1 tbsp wholegrain mustard
grated zest and juice of 2 lemons
4 tbsp olive oil
4 lean lamb leg steaks
baked potatoes to serve

Method:
1 Put the mint, garlic, mustard, lemon zest and juice and oil in a small bowl. Mix together well.

2 Put the lamb in a bowl and spoon the herb mixture over. Cover and chill in the refrigerator for at least 10 minutes.

3 Preheat the barbecue or a griddle. Cook the lamb steaks for 4 minutes on each side for medium (or 5–6 minutes if you prefer them well done) until golden brown.

4 Serve the lamb with baked potatoes.

Tuesday, May 24, 2016

Steak Au Poivre

How to Make Steak Au Poivre Recipe - preparation 10 minutes cooking time 4–12 minutes Serves 4

Ingredients:
3 tbsp black peppercorns
4 x 225g/8oz lean rump or sirloin steaks
25g/1oz/2 tbsp butter
2 tbsp olive oil
2 whole garlic cloves, peeled
250ml/8fl oz/1 cup red wine
salt

Method:
1 Crush the peppercorns coarsely using a pestle and mortar. Scatter them on a plate, place the steaks on top and press down hard so that they stick to the surface of the meat. Repeat on the
other side.

2 Heat the butter and oil in a large frying pan and quickly fry the garlic. Remove and add the steaks. Sear them on both sides over a high heat. Lower the heat slightly and cook for a further 4–12 minutes, according to personal preference, turning them often. Season to taste with salt.

3 Just before the steaks are cooked, add the red wine and let it bubble away and reduce to a syrupy consistency.

4 Pour the sauce over the steaks to serve.

Friday, May 20, 2016

Pork with Black Bean Sauce

How to Make Pork with Black Bean Sauce Recipe - preparation 12 minutes plus cooling cooking time 40 minutes Serves 4

Ingredients:
2 tbsp vegetable oil
450g/1lb pork fillet, cubed
1 garlic clove, crushed
1 tsp diced fresh root ginger
4 spring onions (scallions), cut into 2.5cm/1in pieces
1 red (bell) pepper, seeded and cut into chunks
1 green (bell) pepper, seeded and cut into chunks
1 tbsp light soy sauce
150g/5oz black bean sauce

Method:
1 Heat the oil in a wok or large frying pan, add the pork and stir-fry for 3–4 minutes until crisp and golden brown.

2 Add the garlic, ginger, spring onions and red and green peppers to the pan and stir-fry for 2 minutes.

3 Add the soy sauce and black bean sauce and continue stir-frying for 1–2 minutes until heated through.

4 Serve immediately with cooked egg noodles or boiled rice. Read More

Friday, April 29, 2016

Dent Knees Chicken Fried Steak

How to make Dent Knees Chicken Fried Steak Recipe

Ingredients:
4 steaks,Cubed
1 corn oil
1 season salt
2 T or 3 lambrusco's red wine -
1 or
1 juice
2 c bisquick
1/4 lb butter (or margarine)
1 melted
1/3 c cooking oil
1 season salt and pepper

Method:
The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil.

Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice.

Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.

Remove the steaks from the fridge and coat both sides well in the bisquik mix. Combine the butter with the oil in a large skillet until melted.

Brown both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375 about 30 minutes. Read More

Denny's Country Fried Steak

How to make Denny's Country Fried Steak Recipe - Denny's serves this golden, fried chopped beef steak smothered in a rich country gravy.

SERVES 4

Ingredients:
1 pound beef cube steak, cut into 4 pieces
1 cup flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon pepper
½ cup buttermilk
¼ cup vegetable oil

Method:
Tenderize the meat by pounding it with a mallet or the bottom of a heavy skillet.

Stir together the flour, salt, paprika, and pepper in a shallow dish.

Put the buttermilk in a separate dish.

Dredge steaks in the flour mixture, dip into the buttermilk, and dip again into the flour mixture.

Heat the oil in a large skillet over medium-high heat.

Cook the steaks 5 minutes on each side.

Serve with Denny's Country Gravy, if desired. Read More

Denny's Country Gravy

How to make Denny's Country Gravy Recipe - This traditional milk gravy is made in the same skillet that the country fried steak is cooked in. The pan drippings give the gravy its unique flavor.

YIELDS 2 CUPS

Ingredients:
2 tablespoons vegetable oil
2 tablespoons flour
2½ cups milk
¼ teaspoon salt
½ teaspoon pepper

Method:
Use the same pan that you cooked the Denny's Country Fried Steak in to make the gravy.

Heat the oil and whisk in the flour.

Stir constantly for about 5 minutes, or until light brown.

Whisk in the milk a little at a time until the mixture thickens.

Salt and pepper the gravy to taste. Read More

Sunday, February 7, 2016

Slow Cooker Pepper Steak

How to make Slow Cooker Pepper Steak Recipe - Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.

Serve: 6

Ingredients:
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Method:
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Slow Cooker Pepper Steak

Slow Cooker Salisbury Steak

How to make Slow Cooker Salisbury Steak Recipe - This recipe goes together quickly and does not need a lot of time in the slow cooker. It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served over mashed potatoes.

Serve: 8

Ingredients:
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Method:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid.

In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Slow Cooker Salisbury Steak

Friday, February 5, 2016

Salisbury Steak

How to make Salisbury Steak Recipe - This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM.

Serve: 6

Ingredients:
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

Method:
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Salisbury Steak

Tuesday, February 2, 2016

Marinated Flank Steak

How to make Marinated Flank Steak Recipe - A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas. photos from elizabeth

Serve: 6

Ingredients:
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

Method:
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

Preheat grill for medium-high heat.

Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Marinated Flank Steak

Friday, January 29, 2016

Filet Mignon with Rich Balsamic Glaze

How to make Filet Mignon with Rich Balsamic Glaze Recipe - This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Serve: 2

Ingredients:
2 (4 ounce) filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine

Method:
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine.

Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Filet Mignon with Rich Balsamic Glaze

Thursday, January 21, 2016

Best Steak Marinade in Existence

How to make Best Steak Marinade in Existence Recipe - This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.

8 servings

Ingredients:
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Method:
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Best Steak Marinade in Existence