Canadian Winter Barbequing
Barbequing isn’t simple in the midst of a Canadian winter, but sometimes, you just have to have a grilled steak! As you can see in the photo, once you shovel the snow around the barbeque, sweep the snow off the top of the barbeque, and heat it up, there is nothing like hearing the sizzle of a well-marinated steak in 20 degrees below zero weather!
This steak marinade recipe was developed by the Beef Information Center. It is best to double the recipe and use it each time you want to marinate less tender cuts of beef, like blade steaks. After marinating the steak, recycle the marinade, pour into a freshly washed jar with a tight-fitting lid and keep refrigerated for future use.
Best to marinate steaks in this rosemary-scented marinade for 24 hours, refrigerated. Steaks should be completely covered by the marinade. Another tip: thaw frozen steaks in the marinade, to minimize loss of juices.
- ½ cup water
- ½ cup ketchup
- 1/3 cup red wine vinegar
- ½ cup vegetable oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon fresh rosemary
- freshly ground pepper
In a glass bowl, mix together all ingredients, adding pepper to taste. Store, refrigerated, in jar with tight-fitting lid.
Marinate steaks in mixture 24 hours, making sure meat is fully covered by sauce; turn meat twice. Pour used marinade into freshly washed jar and refrigerate for future use. Keeps 8 to 10 weeks, refrigerated.
Makes about 1 ¾ cup. (425 ml)
