tomat mariSteak on the grill is a warm-weather favorite. Whether beef or venison this marinade works so well. It adds a luscious flavor, not over-powering, just delicious. A nice benefit is it also tenderizes the meat and allows you to enjoy less expensive cuts.  Beef stew meat marinated and then placed on skewers is great.  Like me, perhaps sometimes you just want to sink your teeth into a bit of thick steak but don’t want to break the bank in the process. Try purchasing a thick roast. Chuck roasts work, even boneless roasts commonly called ‘crock-pot roasts’ work really well. Cut the meat into large 2 ½ – 3 inch chucks. Drop in this marinade and you will not believe how moist, delicious, and tender the meat becomes. So much so that you might think you are enjoying a much more expensive cut similar to a fillet or tenderloin. Thick chucks of venison really are amazing in this marinade too.  You need an hour or longer to marinate thicker pieces of meat, but if using stew meat 30 minutes will do the trick.  The rule for most marinades is: The longer you marinade – the better.  I like to mix up the marinade in a large zipper bag in the morning, drop in the meat and allow it to chill out in the refrigerator all day.  Yum, this is making me hungry.



In a large plastic zipper bag mix together:

8 ounces of tomato sauce  (Don’t worry, the meat will

tomat mari 2 not taste of tomatoes.)

2 large garlic cloves cut in half

½ cup low-sodium soy sauce

2 tablespoons malt vinegar

2 tablespoons honey

2 tablespoons minced, dried onion

2 teaspoons ground cumin

1 tablespoon Dijon mustard

½ teaspoon black pepper


Drop in your chunks of meat and chill for 1 – 8 hours.  Remove the meat from the marinade and discard the leftover marinade. Allow the meat to come to room temperature.  Grill or broil quickly to achieve your desired level of  ’doneness’.

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