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Steak Marinade Recipe

We are a big fan of this marinade.  I generally let it sit for a couple of days in the fridge and I also use a Jaccard Meat Tenderizer before using the marinade.  Here is what Kevin Kelly’s Cool Tools has to say about it.

Jaccard Meat TenderizerThe Jaccard SuperTendermatic 48 blade meat tenderizer is simply the best tool I have ever found for turning tough but flavorful cuts, like flank steak and skirt steak, from chewy and hard to eat into tender and easy to bite and chew. To use the tenderizer you simply place it over the piece of meat on a cutting board and push down like an ink stamp forcing the blades through the meat. I am a professional chef and serious foodie from Texas, and I simply cannot imagine making either a chicken fried steak or a good fajita steak without it.

I spent years perfecting a marinade for beef fajitas, fine-tuning my seasonings, timing, cooking, and carving. I wasn’t satisfied with the finished product until I found the Jaccard tenderizer. I now a have a beef fajita that is tender, delicious and moist. When you take a bite it separates instead of pulling the whole piece of meat from your fajita. Likewise, my chicken fried steak was a real challenge. Traditionally a steak is run through a cuber which “tenderizes” the steak using a pair of rollers with interlocking grids to mechanically crush the steak. In my opinion this method smashes and “mushes” (highly technical term there) the meat without tenderizing. Yes, it does result in a “softer” mouthfeel, but it does absolutely nothing to create a steak that is easier to bite through and chew. The Jaccard, by cutting through the muscle fibers and connective tissue, actually creates a steak that is easily bitten off and chewed without the smashed / mushy mouthfeel.

To be fair, we do use a hammer-style tenderizer to flatten and shape our chicken fried steaks, but without the Jaccard you can pound a flank steak until it falls apart without making it any easier to bite or chew. However, if you smash it flat and use the Jaccard the same piece of meat will fall apart in your mouth. This tool is so superior to the traditional hammer-style tenderizer that I use it on almost every beef, poultry, or pork cut I cook, and I cannot stress enough how awesome it is.

When you are done that, pour the marinade below over it it and let it sit.


  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)


  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.