Asian Steak Marinade

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Today's recipe is brought to you compliments of my mother-in-law. Years ago she gave me this recipe requested by her son (don't you love it when they still want their mommy's cookin'?) and I use it quite a bit. Marinated steaks are a rarity in our house, usually reserved for special occasions like birthdays. Since we just had one of those (birthdays), and the birthday boy requested steak, I made this recipe yesterday.

The predominant flavor in the marinade is a mix of onion and soy. It's very Asian, and if you added a tablespoon or two of molasses, you'd probably have a good teriyaki. As it is, the flavors are fairly dominating, so don't waste a prime cut of meat. The marinade tenderizes it well also, so a lean cut is good. I found some good, thick sirloin steaks at Giant Eagle for $7.39 a pound. Still pretty pricey, but not as much as a rib-eye or filet mignon. And after marinating all day, and then being cooked over the grill, they were as good, if not better, than any restaurant steak, for right around $20 for the six of us.

This recipe contains one ingredient which I can never find. Beau Monde is a Spice Islands blend that has celery and onion flavors, as well as salt. I don't think this recipe needs any more salt, so I substitute 1 t. onion powder and 1 t. celery seed for the 2 T. Beau Monde. You can probably substitute any decent seasoning salt and have good results.

Steak Marinade

2 cloves garlic
2 lrge. onion, chopped
1 c. soy sauce (I use low sodium)
2 T. Beau Monde Seasoning


Place onion and garlic in food processor and pulse for one minute.
Add soy sauce and seasoning and process until fairly smooth.
Arrange steaks in shallow pan and pour marinade on top.
Marinade several hours.

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