The only marinade you'll ever need from Barbecue Sauces, Rubs, and Marinades, Bastes, Butters & Glazes, Too: Over 200 Finger-Licking Recipes (page 52) by Steven Raichlen

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Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions.

  • averythingcooks on August 16, 2020

    I made this to marinate 2 “less than high end supermarket strip loins”. I used a mix of chopped basil, parsley and thyme. The ONLY change was the addition of a heaping tsp of a dried Argentinian chimichurri mix I ordered online. The steaks were tender and delicious....much more so than the 2 we had last week from the same purchase. This is a definite make again.

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