Tarragon Marinade For Sirloin Steak

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Jan. 25, 2009


Oil 1 Cup (16 tbs)
Tarragon vinegar 3 Tablespoon
Dry red wine 1⁄2 Cup (8 tbs)
Prepared mustard 1 Tablespoon
Worcestershire sauce 1 Teaspoon
Packed brown sugar 1⁄4 Cup (4 tbs)
Yellow onion 1 Large
Lemon 1
Garlic 5 Clove (25 gm)
Bay leaf 1
Dry mustard 1⁄2 Teaspoon
Soy sauce 1⁄2 Cup (8 tbs)
Sake/Whiskey 1⁄2 Cup (8 tbs)
Ginger root 1 Inch
Catsup 1⁄4 Cup (4 tbs)
Salt 1⁄2 Teaspoon
Pepper 1⁄2 Teaspoon


Line shallow glass baking dish with about 3/4 of the onion slices.

Squeeze lemon juice over onion; add 4 cloves of garlic, bay leaf, mustard, salt and pepper.

Pour in oil, vinegar and wine.

Lay steak in marinade; spread remaining onion slices on steak.

Squeeze juice of remaining garlic over top.

Marinate steak at room temperature for 2 to 4 hours.

Remove steak from marinade before cooking.

Onion slices in marinade may be drained and served with steak.Combine all marinade ingredients; add steak.

Let stand at room temperature for several hours.

Re- move steak from marinade before cooking.

Marinade may be used as basting sauce when cooking steak.

Recipe Summary

Difficulty Level: Easy