Ingredients:

• 12 oz Steak
• ⅓ cup Balsamic Vinegar
• 2 tablespoons Soy Sauce
• 3 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 2 sprigs Rosemary, minced
• ⅔ cup Dark Brown Sugar
• ½ teaspoon Kosher Salt
• ½ teaspoon Ground Black Pepper
• ⅓ teaspoon Red Pepper Flakes

Directions:

1. Mince garlic and rosemary.
2. In a bowl, whisk together balsamic vinegar, soy sauce, olive oil, brown sugar, minced garlic, rosemary, kosher salt, ground black pepper, and red pepper flakes.
3. Pour the marinade into a zip-lock bag.
4. Add the steak, ensuring it’s well-coated.
5. Refrigerate for 6 hours to allow flavors to meld.
6. Remove the steak from the marinade, pat dry.
7. Heat olive oil in a skillet over medium-high heat.
8. Cook the steak to your desired doneness, ensuring a crispy exterior and flavorful interior.

Ingredients:

• 1/3 cup Soy sauce
• 1/2 cup Olive oil
• 1/3 cup Fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons Garlic powder
• 3 tablespoons Dried basil
• 1 1/2 tablespoons Dried parsley flakes
• 1 teaspoon Ground white pepper
• 1/4 teaspoon Hot pepper sauce (optional for extra heat)
• 1 teaspoon Dried minced garlic

Instructions:

1. Combine the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and white pepper in a blender.
2. For an extra kick, add hot pepper sauce and minced garlic to taste.
3. Blend on high speed for 30 seconds until the mixture is thoroughly mixed.
4. Pour the marinade over your choice of steak, ensuring it’s well-coated.
5. Cover and refrigerate, allowing the steak to marinate for up to 8 hours to fully absorb the flavors.
6. When ready, cook the steak as you prefer, whether grilled, broiled, or pan-seared, and enjoy a mouthwatering meal.
7. This marinade is perfect for transforming any steak into a gourmet experience, making it an ideal choice for special occasions or when you simply want to treat yourself to a delicious, high-quality meal.

• 8 Uie sny in ringe
• 2 eetlepels Kerriepoeier
• 1 e Borrie
• 4 eetlepels Suiker
• 2 eetlepels Maziena
• 2 koppies Asyn
• 2 koppies Water
• 1 koppie Blatjang
• 1 koppie Appelkooskonfyt

1. Braai die uie, voeg Kerrie, Borrie, Suiker en asyn by.
2. Meng die Maziena en water.
3. Voeg by mengsel en bly verhit en sodra begin borrel voeg Blatjang en Appelkooskonfyt by.
4. Kook deur en sit af.
5. Gooi oor jou vleis en roer elke dag om.
6. Die lekkerste is as jy dit sewe dae laat marineer.

Terloops, varkvleis maak fantastiese sosaties.
RUMPSTEAK is net so lekker.

Translation

Curry Marinade For Skewers

• 8 Onions cut into rings
• 2 tablespoons Curry powder
• 1 tbsp Turmeric
• 4 tablespoons of Sugar
• 2 tablespoons of Maziena
• 2 cups Vinegar
• 2 cups of Water
• 1 cup Chutney
• 1 cup apricot jam

1. Fry the onions, add Curry, Turmeric, Sugar and vinegar.
2. Mix the Maziena and water.
3. Add to mixture and keep heating and as soon as it starts to bubble add Chutney and Apricot jam.
4. Cook through and set aside.
5. Pour over your meat and stir every day.
6. The best is if you let it marinate for seven days.

By the way, pork makes fantastic roasts.
RUMP STEAK is just as delicious.

Prep Time: 15 minutes
Cook Time : 30 minutes
Total Time : 45 minutes
Servings: 8 servings

Ingredients
8 bone-in, skin-on chicken thighs (about 2 kh)
2 Tbsp olive oil
1 Tbsp sesame oil
4 Tbsp soy sauce
1 Tbsp Worcestershire sauce
2 Tbsp lemon juice (or lime juice)
5 Tbsp honey (or maple syrup)
6 cloves garl ic (minced)
Y2 tsp black pepper (freshly ground)
2 tsp kosher salt (plus more to taste)

Instructions
Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag.
Add the chicken and make sure that every piece is covered evenly.
Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
Preheat oven to 220’C.
Place the chicken and all of the marinade in a baking dish.
Bake uncovered for 25-30 minutes with the skin side up.
To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.

The only Steak Marinade recipe you’ll ever need! It’s deliciously robust and the perfect flavor pairing to rich beefy steaks. It’s incredibly easy to make and uses staple ingredients you likely already have on hand. Definitely a must have recipe!

Marinating time 1 hour
Total Time 1 hour 5 minutes

Ingredients
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil
1 Tbsp dijon mustard
2 tsp honey
3 garlic cloves, minced (1 Tbsp)
1 tsp freshly ground black pepper
1 tsp dried rosemary ( optional)
4 (8 oz) steaks*

Instructions
In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
Place steak in a gallon size resealable bag, place steak in gallon size resealable bag.
Pour marinade over steaks, seal bag while pressing out excess air.
Transfer to refrigerator and let marinate at least 30 minutes or up to 8 hours.
Preheat a grill to medium-high heat.
Remove steaks from marinade and grill to desired doneness*.
Let rest off heat 5 minutes before slicing and serving.