Editor's Note: From personal experience I totally agree with Alex, this marinade is both savory and flavorful AND he is way better looking now.
Over the past couple of years I have devised insurmountable concoctions of BBQ marinades to formulate what I was seeking out to be the best BBQ marinade. I have finally found one that I can truly say I am proud of each time I sink my teeth in to a savory grilled bottom sirloin flap steak. Now this marinade works for all sorts of meats or poultry, but specifically meats. Do not fret; however, I do possess a masterful poultry marinade as well that will knock your taste buds out of this world!
Now this BBQ marinade goes back thousands of years dating back to the year 2005 and since then it has been carefully and scientifically altered it to achieve the pinnacle of taste. For everyone who is/was familiar with my last article, ‘Vandal Team BBQ’s, How Traditions Begin,’ I explain how cooking brought everyone together and how magical the food was. However, for everyone during that time that had the chance to experience those wonderful BBQ cookouts and got to eat the great tasting food I whipped up in the kitchen and on the grill, I apologize because I am way better looking now than I was before. ...Oh and yeah, my food is ON POINT!
Anyway, let’s not waste more time on my good looks and my kickin’ kitchen skills. Bottom line, bottom sirloin flap steak. You can find it in any local grocery store super market. But DO NOT get the already marinated carne asada which is flap steak, but is a marinated Mexican cuisine. I typically purchase my non-marinated flap steak from Sam’s Club and is pretty much the source where I buy all my meats and poultry. You can get it anywhere, but after you find your beef then it’s time for the marinade.
Mix all of these ingredients in a big bowl:
- 1/3 cup soy sauce (or your choice of teriyaki sauce)
- 1/2 cup olive oil (I use extra virgin no particular reason)
- 1/3 cup lemon juice
- 1/4 cup Worcestershire sauce
- 1 1/2 tbsp garlic powder
- 3 tbsp dried basil
- 1 1/2 tbsp dried parsley flakes
- 2 tspn cayenne pepper
- 1 tbsp minced garlic
After I mix all of these ingredients in a bowl, I will place my flap steak in a large zip lock bag and pour in the entire mix then zip the bag up and toss it around to evenly coat the meat. I will set the bag in a bowl on top of the counter for 2-3 hours and it’s ready for the grill. Also, you can increase the amounts if you have more meat to marinade and I typically do when I’m feeding an entire team (or the linemen) I will double up on the measurements. This is a great marinade, so I hope you enjoy!
If you have any questions please leave a comment, I respond quickly!