STEAK MARINADES
Source: Cher Lindenmuth/rec.food.cooking/1994

I think I've tried most of these with excellent results. Our favorite is the soy sauce and olive oil one -- wonderful on rib eyes.

ITALIANO MARINADE:
1/4 cup A1 Steak Sauce
1/4 cup Italian Dressing
1 tsp Garlic Powder

Combine all ingredients. Use mixture to marinate any lean cut of beef at least 1 hour. After marinating beef, heat remaining marinade to a boil; use to baste beef while cooking or serve with beef.

STEAK SICILIAN:
1 cup burgundy wine
1 small onion, minced
1 tbsp Worcestershire sauce
1 tbsp sugar
2 tsp parsley
1 tsp salt
1/4 tsp oregano
1/4 tsp pepper

Combine ingredients in a pan and heat. Cool marinade and add meat. After marinating beef, heat remaining marinade to a boil; use to baste beef while cooking or serve with beef.

SIZZLE MARINADE:
2/3 cup Italian Dressing
1/4 cup Worcestershire

Combine all ingredients. Use mixture to marinate any lean cut of beef at least 1 hour. Heat remaining marinade to a boil; use to baste beef while cooking or serve with beef.

STEAK MARINADE:
1/4 cup red wine
1/4 cup soy sauce
2 tbsp horseradish
2 tbsp prepared mustard
2 tbsp olive oil or butter
3 cloves garlic

Combine all ingredients. Use mixture to marinate any lean cut of beef at least 1 hour. Heat remaining marinade to a boil; use to baste beef while cooking or serve with beef.

SPICY MUSTARD MARINADE:
1/2 cup A1 Steak Sauce
1/4 cup Grey Poupon Mustard
1/4 cup red wine vinegar

Combine all ingredients. Use mixture to marinate any lean cut of beef for about 1 hour. Heat remaining marinade to a boil; use to baste beef while cooking or serve with beef.

POLYNESIAN MARINADE:
1/4 cup A1 Steak Sauce
1/2 cup pineapple juice
1/2 tsp ground ginger

Combine all ingredients. Use mixture to marinate any lean cut of beef for about 1 hour. Heat remaining marinade to a boil; use to baste beef while cooking or serve with beef.

TERIYAKI STEAK:
3/4 cup A1 Steak Sauce
1/4 cup sherry cooking wine
3 tbsp soy sauce
3 tbsp packed light brown sugar
1/2 tsp ground ginger
1 clove garlic, crushed

Combine all ingredients. Use mixture to marinate any lean cut of beef for about 1 hour. Heat remaining marinade to a boil; use to baste beef while cooking or serve with beef.

STEAK MARINADE:
1/4 cup soy sauce
1/4 cup olive oil
1 tsp lemon & pepper seasoning
1 tsp garlic powder

Combine all ingredients. Use mixture to marinate any lean cut of beef for about 1 hour. Heat remaining marinade to a boil; use to baste beef while cooking or serve with beef.

BALSAMIC STEAK:
1 1/4 lbs. flank or sirloin steak
2 tbsp chopped onion
1 cup balsamic vinegar
salt and pepper to taste

Remove fat from meat. Place in bag with vinegar and onion. Let marinate 20 minutes. Drain and place on hot grill; discard marinade. When steak is done, cover with foil and let stand 5 minutes. Slice on a diagonal against the grain.

GARLIC STEAK:
1/4 cup A1 Steak Sauce
2 tbsp vegetable oil
2 cloves garlic, crushed
1 tsp cracked black peppercorns
1 lb. beef top round steak or shoulder steak, cut 1-inch thick

Combine steak sauce, oil, garlic, and pepper. Place steak in bag; add marinade; refrigerate at least 1 hour. Remove steak and place on broiler pan; discard marinade. Broil 3-4-inches from heat 15-18 minutes, turning once.