When using a more affordable cut of beef or pork, it can end up being tougher than you would like. The acid in this marinade will help to tenderize your cut. It also provides a savory flavor and deep color to your meat. This recipe was adapted from the Tasting Table website.
A marinaded beef roast on the grill, showing the beautiful mahogany color.
Ingredients
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
2-4 drops of hot sauce
Instructions
Mix up all of the ingredients in a measuring cup.
Using a fork, poke numerous holes into your cut of meat to allow the marinade to penetrate.
Slip the meat into a large zip bag, give the marinade one more stir and pour it into the bag with the meat.
Squeeze out as much air as possible and then seal the bag. Make sure to distribute the marinade around the meat. Place the bag on a plate in case it leaks.
Allow the meat to marinade for at least 4 hours, and overnight if possible. Flip the bag occasionally to allow gravity to help with the penetration of the marinade.
Remove the meat from the bag, and retain the marinade to use as a baste.
