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Author Notes: This marinade can be used for a variety of meats, but I created it one night to use for grilling tenderloin shish kabobs, but it would also be great for tender meats left as whole steaks. The marinade provides, a semi-sweet, savory flavor with hint of red chili spice from the hot sauce. With that said, if you are looking for an easy, home-prepared marinade that penetrates the meat very quickly, yet provides a unique flavor that would appeal to those with eclectic, discerning palates, this may be a good choice. —SJR
- 1 pound Beef Tenderloin Steaks, cut into 1/2 inch chunks
- 1/4 cup Soy Sauce
- 1/4 cup Frank's Hot Sauce (no substitute)
- 1/4 cup Chili Sauce or Ketchup
- 3 tablespoons Worcestershire Sauce
- 2 tablespoons Lemon Juice
- 4 tablespoons White Sugar
- dashes Sea Salt
- dashes Cracked Pepper
- Place meat in a zip-lock bag. Combine marinade ingredients in a bowl; whisk together till smooth. Add to the zip-lock bag & twist the bag down until the open/unused space is removed from the bag & the meat is completely immersed. Place a clothespin, tie, etc. to clamp the bag. Refrigerate for 20-30 minutes (no longer). Remove meat & grill as desired.
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.