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Steak and Ale Kensington Club Marinade Recipe

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This recipe for Steak and Ale Kensington Club Marinade is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup soy sauce
1/2 cup + 1/8 cup dry sherry
1¾ cups pineapple juice
1/4 cup red wine vinegar
1/2 cup + 1/8 cup sugar
1/2 tsp. granulated garlic
Directions:
Directions:
Combine all ingredients. Add 4-6 pieces of 1” thick sirloin steak, cut to the size of palm of hand. The meat needs to be fully submerged in a container with a lid. Rotate meat daily. The meat needs to marinate a minimum of 5 days, a maximum of 7 days.
Personal Notes:
Personal Notes:
My husband, Steve, worked at The Jolly Ox Restaurant in Rockville, Maryland. (Couldn’t use the word “ale” on the marquee in Maryland) He made this marinade every day! He was in high school, then college at the time. Best with sirloin steak, cut of 1” thickness. Good for bone in chicken or boneless chicken breast. Marinate steak and chicken separately.

 

 

 

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