My Marinade

Sometimes you just need a steak.

There are several ways to soften a tough cut of meat. Meat is softened by breaking down the proteins. There are “good” ways and “other” ways to do it.

The most common is rubbing with salt. Contrary to belief, not that much salt gets into the meat, it just breaks down the proteins.

A common way is with (believe it or not) mayonnaise or fat free mayo. This, in addition to being a glue or crust for seasonings, is a way restaurants actually do a lot of times to break down the proteins.

You can use Olive Oil, this will not do much in my opinion and just make the steak greasy while making it soft.

My favorite way however, is a good marinade. I’ve had several people say this makes the steak have a great taste, and well and softening the toughest cut




    • 1/2 cup soy sauce
    • 1/2 cup olive oil
    • 1/4 cup vinegar
    • 1/4 cup lemon juice
    • 2 cloves of garlic – mashed
    • 1 tspn salt
    • 1 tspn ground pepper
    • 1 tspn dry mustard
    • 2 tblspn worchestershire sauce
    • 3 tbsp basil
    • 2 tablespoons of finely chopped parsley


Mix all ingredients together with a whisk and then place steak in marinade overnight or for a least 2 hours at room temperature before cooking.

Tip. Use a sealable bag or container and leave the meat and marinade together until ready to cook. Ensure you brush off excess liquid before placing on BBQ and then 6 minutes before the steaks are ready, brush them with the extra marinade.