Rusty's Blog

I am not a fan of overpowering marinades which mask the flavor of a good steak or even a burger. If I paid for a good piece of meat, I’d like to be able to taste it. So I was skeptical of this steak marinade recipe which seemed like it would have too strong a flavor (and because of its ridiculously hyperbolic name). But this past weekend I made it with only minor modifications, soaked my burgers in it for about five hours before grilling, and was pleased with the resulting flavor.

Here’s my only-slightly modified version of the recipe, with stars where I made changes and an explanation below:

Ingredients

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
1 1/2 tablespoons fresh basil, chopped ^*
1 1/2 tablespoons fresh parsley, chopped ^*
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon fresh garlic, minced ^*

^* – substitution of a fresh ingredient where the recipe called for dried. Used half the recommended amount of basil since fresh basil is much stronger than dried basil.

Directions

Mix all ingredients in a blender for 30 seconds, pour mixture over meat, soak for several hours (up to 8 ) in the refrigerator before cooking.

More notes

After I threw the burgers on the grill, I boiled the remains of the marinade with the idea I might soak the burgers in it for a minute or two after grilling them. However, it has a very strong odor and flavor prior to grilling, so I decided against that plan. The burgers were grilled medium-rare and remained juicy without any need to apply more marinade after throwing them on the grill. The flavor which remained after grilling left a hint of the marinade’s original flavor, which complimented the meat without overpowering its natural flavor.