Black Garlic Steak Marinade
My all time favourite steak marinade that's made with sweet black garlic, fresh herbs & punchy Dijon mustard. It's quick to make and adds loads of flavour to any cut of beef.
Servings: 2 12 oz Steaks
Equipment
- Mixing Bowl
Ingredients
- 20 g Black Garlic Paste (See Notes For Using Whole Cloves)
- 1 tsp Dark Soy Sauce
- ½ tsp Dijon Mustard
- ½ tsp Worcestershire Sauce
- ½ tsp Finely Chopped Thyme
Instructions
- Add all of the marinade ingredients into a small mixing bowl then stir to combine.
- Next, pat your steaks dry with kitchen paper then place them into a container.
- Spoon the marinade over the steaks then use your hands to massage it into the meat, making sure to cover the entire surface of the steaks.
- Chill the steaks in the fridge for at least 4 hours or for up to a day.
- Before cooking, use kitchen paper to wipe any excess marinade off the steaks then season with sea salt and cook as you like.For using bigger steaks & roasts, take a look at the notes section below for scaling up the recipe & marinating times.
Notes
1. Making Your Own Black Garlic Paste - For my marinade, I used a ready made black garlic paste which you can get from most supermarkets. If you wanted to make your own black garlic paste, blend 6 cloves of black garlic with enough vegetable oil to make a thick paste (you’ll need around 15 grams of oil).
2. Using For Bigger Steaks & Scaling Up - This marinade can be used for larger steaks and large cuts & roasts.
For roasts that weigh 1-1½kg, I'd double the amount of marinade. Then you can use this as a guide for using it for larger roasts, doubling, tripling the marinade, etc.
3. Marinating Time - Smaller steaks (12 oz) are best marinated for at least 4 hours but for no longer than a day. For larger cuts & roasts, you can marinade them for longer (up to 2 days). See the post above for an in depth guide on doing this.