Cattleman's Beef Marinade

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Cattleman's Beef Marinade was originally created for marinating steak cuts from the "round", specifically London Broil which can be tough and lacking  flavor. However the robust flavor in this marinade is really good for other cuts of beef. Combining Cattleman's Beef Marinades' intense flavor as well as a long shelf life you are going to want to make this your beef marinade recipe for summer parties and picnics!

Cattleman's Beef Marinade: when you take that steak off the grill the aroma hits you and wow. It smells amazing! The marinade adds such a depth of flavor - so robust, so absolutely delicious!

Just a quick lesson on the beef itself before we get to this easy marinade recipe.

London Broil is the term grocer's use but it doesn't refer to a specific cut of beef. The London Broil typically comes from the back end of the cattle referred to as the "round" as shown in this graphic. 

Thus the term Top Round London Broil. At times one of the least expensive cuts you can purchase this "steak" requires some TLC for preparation. The best thing you can do with this cut is to stab the daylights out of it with a meat tenderizer and marinate it for as long as possible. Not only are you tenderizing the meat but you allow it to soak up some extra flavor.

Another steak, the sirloin steak also benefits from Cattleman's Beef Marinade and we treat the sirloin steak the same way as we do the Top Round London Broil.

The best thing you can do with the Top Round London Broil or Sirloin Steak is to stab the daylights out of it with a meat tenderizer and marinate it for as long as possible. Not only are you tenderizing the meat but you allow it to soak up some extra flavor.

Grill the steaks over very high heat. You want to get a nice sear on the beef and cook it preferably to medium rare for maximum flavor. Then LET IT REST. Rest the meat for 10 minutes before slicing and when you slice the meat be sure to slice it against the grain at a 45 degree angle.

• Top Round London Broil or Sirloin Steak
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup dark soy sauce
• 5 garlic cloves - crushed and chopped
• 2 tbsp. lemon juice (the bottled kind is fine for this marinade)
• 1 tbsp. McCormick's Montreal Seasoning

1. Place all ingredients in a glass bowl or large measuring cup and whisk together.
2. Pour a little in the dish you are using to marinate the steak, pour some over the top and marinate for at least 2 hours up to overnight, turning occasionally.

The recipe for Cattleman's Beef Marinade makes 3 1/2 cups and costs $4.24 to make. You can get maybe two applications from this amount.

We have a really good meat tenderizer we use for beef, chicken and pork. It's so much better at breaking down the fibers in the proteins than the mallet types. If you want this meat tenderizer go meat tenderizer and check them out.

Fire up your grill and grill the steak over HIGH heat. Grill to a medium rare. Let it rest for 10 minutes and slice as instructed above.

COOKS NOTE: Any left over Cattleman's Beef Marinade can be stored in a mason jar or air tight container. Store in the refrigerator. Shelf life is 6 months.

In order to check for the doneness of meat, this graphic should help you. Where you press on your hand lets you know that when you press on the steak you can tell by the "give" how your steak is cooked. So if you press on the steak and there is some give as in the rare graphic it's probably time to take it off the grill or give it another minute or so on each side for medium rare. It's better to under cook and have to put it back on the grill then to cook the death out of it. That would defeat the purpose of this marinade and be a shame.

This is the sirloin steak done to a perfect medium to medium rare!

This is a Top Round London Broil that we grilled and it's just so dang good!