2/3 cup prepared balsamic vinaigrette
2 tbsp Dijon-style mustard
Procedure:
Place all ingredients in food-safe plastic bag with steak for 15 minutes to 2 hours.
Notes:
1. This shorter marinade time is designed to give meats flavor, not tenderize.
2. Always marinate in the refrigerator, never at room temperature.
3. Allow 1/3 to ½ cup of marinade for every pound of meat.
4. Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the meat occasionally to allow even exposure to the marinade.
5. Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
6. If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the meat. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce. Never save and reuse a marinade.
Recipe Type: Unknown2 tbsp Dijon-style mustard
Procedure:
Place all ingredients in food-safe plastic bag with steak for 15 minutes to 2 hours.
Notes:
1. This shorter marinade time is designed to give meats flavor, not tenderize.
2. Always marinate in the refrigerator, never at room temperature.
3. Allow 1/3 to ½ cup of marinade for every pound of meat.
4. Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the meat occasionally to allow even exposure to the marinade.
5. Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
6. If a marinade is to be used as a baste or sauce, reserve a portion of it before adding to the meat. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce. Never save and reuse a marinade.
Recipe Author: Unknown
Source: http://www.brookshirebrothers.com/media/138770/beeftips.pdf