TIP OF THE DAY: Homemade Steak Sauce Or Marinade | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Homemade Steak Sauce Or Marinade | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Homemade Steak Sauce Or Marinade

Make your own marinade and steak sauce.
Photo courtesy Double R Ranch.
  So many recipes tell you to marinate meat by pouring a bottle of Italian salad dressing over it.

That’s one type of cooking, but we prefer the superior flavors of from-scratch cooking, using the best ingredients. Whether you’re making a marinade or anything else, the finest flavors come from fresh ingredients, including herbs.

Here’s a delicious marinade and steak sauce from a leading provider of quality beef, Double R Ranch. This family of ranchers wouldn’t dream of covering their fine steaks in bottled dressing.

They like a chimichurri sauce (a spicy parsley vinaigrette) as a steak sauce and a marinade—a classic Argentinian preparation from country of avid beef eaters.




  • 1 cup Italian parsley, coarsely chopped
  • 3 tablespoons oregano, chopped
  • 5-6 cloves of garlic, peeled
  • 2 tablespoons shallots or onions, minced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon whole grain mustard
  • 3 tablespoons lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


    1. PLACE parsley, oregano, garlic and shallots in a food processor. Pulse until chopped but not puréed.

    2. ADD vinegar, mustard and lemon juice to the herb mixture. Process on low while gradually adding the olive oil.

    3. ADD salt and pepper to taste and pulse again. Store a sealable container. When ready to prepare the meat…

    4. RINSE the steak briefly and pat try. Place the steak in a glass baking dish or other nonreactive shallow pan and cover with the marinade. Turn the steak to coat all sides and marinate for 30 minutes or longer. If you’re marinating for more than 30 minutes, cover the dish with plastic wrap, and turn the meat every two hours.

    Even a hungry cowboy might have trouble finishing these large cowboy steaks. Photo courtesy Double R Ranch.
    NOTE that cowboy steak, ribeye and other highly-marbled meats absorb marinade more quickly than less marbled cuts, so a two-hour marinade may do the trick.

    5. REMOVE the steak from the marinade when you’re ready to grill; do not reuse the marinade because it can collect bacteria.

    Called a cowboy chop by Double R Ranch (it looks like an enormous chop), the cowboy steak is an impressive piece of meat.

    It’s a bone-in ribeye steak with a frenched rib bone. This “raw bone” feature and the fact that the cut is generally around two pounds of meat, makes it big enough for the hungriest cowboy—or enables two people to share.

    If you’d like to try a cowboy steak—or send one to Dad as a Father’s Day gift—Double R Ranch Co. is offering 10% off all cowboy chop purchases placed by June 11. To qualify for discount, all orders must be placed by 12 p.m. (EDT) on June 11 for shipment no later than June 12, 2013. Enter promo code “DRRDAD13” at checkout.


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