Sounds very tasty!!! I do love a good steak!

My favorite is Dale’s Steak seasoning. I use it to marinate beef, chicken, pork and salmon. Found out about it here, years ago. ;-)

Kathy's approach sounds tasty but my preference is to have regular steaks unseasoned, except with salt.

With tri-tip sirloin, different story. I like it best when cooked like a steak and then sliced vertically. It tastes like sliced steak, not beef roast.

Because each slice has just a peek of the outside edge, you can get a big more aggressive with a marinade than if it were coating a steak. I do something somewhat similar to what kathyg describes but with a few adds and subtracts. No proportions for the liquids, it doesn't seem to matter much

Soy sauce

Some wine vinegar

A splash of olive oil (an ounce or two, not more. Would make the meat burn on a grill or BBQ)

More garlic than she mentions

Grated fresh ginger

Dash of Worcestershire

Most importantly - several good squeezes from a bottle of Sriracha sauce

Put ingredients in the bag, mix by squeezing the bag, add meat

(Don't need to add additional salt with the soy sauce in it already)

One hour to marinade in a zip-lock bag is plenty. Then I cook it like a steak. I discard the marinade. You could use it as a sauce if you heated it to a boil first (remembering it was sitting with raw meat).

Kathy, that sounds like a good combination of flavors. Grilled tri-tip and flank steak are favorites at our house. This is a marinade I use often for both.

Tri-Tip Marinade

1/3 cup soy sauce
2 T. brown sugar
1 T. red wine vinegar
1/2 tsp. ground ginger
1 clove garlic, minced
2 T. vegetable oil

If you like lamb, this is very good. I also use it when grilling boneless chicken breasts or pork tenderloin.

Dijon Mustard Marinade

2 cloves garlic, minced
1/2 tsp. salt
2 T. Dijon mustard
1 T. soy sauce
2 T. lemon juice
1 tsp. dried rosemary or herbs de Provence
1/4 cup olive oil

The marinade sounds tasty but I can't remember the last time that I marinated a steak. I use dry rubs/seasonings for all meats including beef, pork, or chicken. We just roasted a Caribbean Jerk chicken over the weekend which turned out fantastic.

I do sometimes marinade shrimp though.

For the most part, the only beef I marinate are cuts like tri-tip, flank or skirt steak. Occasionally maybe top sirloin if I use it for kebabs. It's been a long time, but years ago I would marinate top round that was labeled "London Broil." London Broil is actually a method of cooking and not the cut of meat. It was actually pretty tasty when marinated, grilled and thinly sliced.

This sounds like the marinade my sister, and now I, use for flank steak. A good long soak tenderizes too, though I have the butcher put the pieces through the machine as well.

Sjerin, what machine?

A good steak doesn't require marinating (to me it's a crime LOL) but that recipe sounds wonderful for a london broil or tri tip. Thanks for posting it.

The tenderizing machine--most butchers have one, though surprisingly, not the WF I sometimes go to.

Are you talking about the machine that makes perforations in the surface of a "steak"? As with what I think in the old days was called "Swiss Steak"?

If that's what you're mentioning, those things will destroy a good piece of meat.

I've only seen round steak tenderized like sjerin mentioned. It's sometimes called cube steak after being tenderized. I think people use the tenderized round steak for something like chicken fried steak. I wouldn't call round steak a good piece of meat though.

A Jaccard also has it's uses for tenderizing meat. I'll use one occasionally on chicken if I need to marinade it quickly in the Vacu Vin.

Friend that owned restaurant years ago, uses the same recipe ; but used pineapple juice instead of lemon. He grills chicken all the time. The pineapple is perfect for chicken. We love our invitations to his home as a feast is always prepared.

Yeah, maybe it was called cube steak. Those two dishes and chicken fried "steak" - yuck.

Flank steak is a fairly tough piece of meat, imo. I prefer to have a more tender piece to eat. You can ask them to put it through once or twice and it works well for us.

"You can ask them to put it through once or twice and it works well for us."

I think preference is what matters. Flank steak is lean and has great flavor but can be a little tough. I always marinate and grill it, then slice it thin across the grain for tasty/tender slices. Pretty much the same with tri-tip.

Bought six steaks today. My son and family are coming up to stay with us for 10 days, so we will have steaks, corn on the cob and German Potato salad. Have lots of other meals planned, plus ordering pizza at least once.

They let us know 2 weeks ago that they wanted to come up to the lake. We said yes. Kids Immediately packed their bags. DDIL said she had to unpack 7 year old Alex's bag. He had packed all of his underwear and none to wear for the time before they came up! Silly boy!

"... so we will have steaks, corn on the cob and German Potato salad."

Sounds really good, Kathy! LOL, Alex's packing sounds much like our 5-yr-old grandson's. Just too cute! :-)

I find flank steak tender enough, and I wouldn't want it going though any sort of mechanical tenderizer that pokes holes into the meat, driving surface bacteria within. Meaning that I'd be forced into over-cooking it.

I often do marinate flank steak, but not always. Sometimes I drizzle soy sauce or Worchestershire just prior to cooking. I cook to medium rare - cooking this cut longer WILL toughen it. Sear, slice thin, against the grain, and it is wonderful.

Kathy, I like your marinate recipe.