Steak Marinade (1st Post!)

The obligatory first post: bask in the undying light of its obvious glory.

I’ve tried to blog before, but I always seem to run out of things to say by the second post, which is silly because I never run out of things to say in real life. Ever. If I’m not sure what to say next, I just change the subject and keep talking. I’ll tell the same story three times in a row if need be, but I will never, ever shut up.

Blogging is an ideal medium for me, no?

On with the show. Just like I don’t like to settle on one particular arrangement of the furniture, I have no desire to pick one topic for this blog.  This one is all leading up to a recipe- after all you can’t share a recipe without a story, right? Bear with me, and scroll down if you really need that steak marinade so desperately. But I am also going to write about other things I think are cool, which may include but not be limited to: interior design, medical trivia, gluten free baking, Alaskan topics, and the severed toes I occasionally find on the countertop at work.

It’s going to be well rounded. Just like the toes.

With that imagery in mind, let’s move on to the meat of this post (har har): a steak marinade recipe. I love this marinade, and I bet you could even use it for pork.  If you have a really tender piece of meat, you could probably get away with just marinating this for a half hour and then grilling but it’s best to let it sit overnight. No steak sauce needed with this marinade, folks.


Sarah’s Famous Steak Marinade


  • 2 cloves fresh garlic, minced
  • 3 tbs low-sodium tamari
  • 1 tbs ketchup
  • 1 tbs olive oil
  • 1 tsp worchestershire sauce
  • 2 tsp red wine
  • 1/2 tsp ground black pepper
  • 1/2 tsp oregano

Whisk all that together and you’ve got yourself a marinade. Wow, that was easy.

“But Sarah,” you ask, “pardon my French, but what the hell is Tamari?”

I’m glad you asked. Tamari is traditional Japanese soy sauce. You see, the Japanese people are super smart and knew even long ago that wheat is evil and would someday make me sick, so they made their soy sauce without it. Even if you’re not gluten intolerant, you might find that Tamari tastes better- it has a much richer flavor. Just watch out, because some companies do not quite get the whole concept and market their sauce as “Tamari” even though it really has wheat just like normal soy sauce. You’re all checking the ingredient lists of everything you buy already though, right?

Try this sauce next time you’re making steaks. If you like it, let me know down there in the comments, and don’t forget to subscribe so that my scribblings will be delivered straight to your email inbox.


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