Memorial Day weekend is a great time to get out side and kick off grilling season. If steaks are on the menu this weekend, consider trying this simple Cowboy Barbeque Marinade recipe courtesy of the Wisconsin Beef Council.
If you haven’t used marinades in the past, you are probably wondering, “Why should I marinade my steak?” The answer is quite simple – FLAVOR. Marinating adds flavor to meat while also tenderizing it. Marinades typically have acidity in the form of vinegar, citrus or fruit enzymes.
If you are planning to meal prep, marinades are a great way to get the most out of your main course protein in advance. Marinades can be applied to meat the night before and refrigerated to give the meat plenty of time to absorb all of that delicious flavor.
Before you add this recipe to your weekend grilling lineup, please note: always marinate in the refrigerator, never at room temperature.
We hope you enjoy!
Cowboy Barbeque Marinade & Sauce
- 1 cup finely chopped onion
- 1 cup ketchup
- 1/3 cup packed brown sugar
- 1/3 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/8 to 1/4 teaspoon crushed red pepper
- Combine all ingredients in small saucepan, stirring until sugar is dissolved. Remove 1 cup to use as marinade. Bring remaining marinade to a boil. Reduce heat; simmer 10 to 15 minutes or until desired sauce consistency is reached, stirring occasionally. Set aside until ready to use as sauce.
- Place beef steak(s) and 1 cup marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.
- Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.