Some recipes become part of a family meal so naturally that it’s hard to remember one without the other. That’s how I feel about Nana’s 10 Steak Marinade Recipe and our stuffed baked potatoes.
This steak marinade recipe grew up right alongside the stuffed baked potato recipe I recently shared. We served them together when I was growing up, and I continued that tradition while raising my own children.
I’ve tried quite a few meat marinades over the course of my life. I’ve also created several of my own, but in my humble opinion, Nana’s 10 Steak Marinade is still one of the best marinade recipes I’ve ever had.
Although we almost always use it for steak, this marinade also works well with other meats. It’s savory, a little sweet, and filled with the flavors of soy sauce, garlic, ginger, green onions, and sesame seeds. After the meat marinates overnight, every bite is full of flavor.
The Family Story Behind Nana’s Steak Marinade Recipe
I named this Nana’s 10 Steak Marinade because my mom, who my children call Nana, was the one who discovered it. She introduced our family to this steak marinade recipe and started us on a delicious adventure that has continued through the years.
When I was growing up, we had fondue nights with family and friends. Later, when I had children of my own, I carried on the same tradition.
We would almost always fondue steak first. Alongside it, we served stuffed baked potatoes, rolls, and a vegetable. Then we would usually finish the evening with chocolate fondue for dessert.
I’ll save our chocolate fondue for another post because it deserves a place of its own.
Those dinners created some of my happiest memories. There’s something special about sitting around a table while everyone cooks little pieces of steak, visits, laughs, and enjoys being together. Fondue isn’t a meal that can be rushed, and I think that’s part of what makes it so memorable.
Of course, fondue night looked a little different when my children were young.
As a self-proclaimed overprotective mother, I usually cooked their steak for them. When they were very young and I worried about them getting burned, I kept the fondue pot on the counter where they couldn’t reach the hot oil.
I remember when my children were finally old enough that I didn’t have to help them use the fondue pot anymore. It felt like a milestone, although I’m sure I still watched them closely.
Now that they’re all grown, fondue night has become a cherished family experience. When a birthday dinner is requested, the stuffed baked potatoes almost always make an appearance. The delicious steak marinated in Nana’s 10 Steak Marinade usually comes right along with them.
Nana’s 10 Steak Marinade Recipe
The name “10 Steak Marinade” comes from the ten simple ingredients in the recipe. Although none of the ingredients are complicated, they come together to make an incredibly flavorful marinade.
This steak marinade recipe is the one we use for our fondue meat, but it isn’t limited to steak. You can use it to marinate other meats as well, then cook the meat using a method that’s appropriate for the type and cut you’ve chosen.
Ingredients
- 2 tablespoons salted sesame seeds
- 6 tablespoons sugar
- 2 cloves garlic, minced
- Up to 1 tablespoon black pepper (I use less)
- 3/4 cup soy sauce
- 1/4 cup salad oil
- 1/2 teaspoon Accent
- 4 fresh green onions, finely chopped
- 2 tablespoons dried minced onion
- 1/2 teaspoon ground ginger
- Steak or other meat of your choice
Instructions
- Add the salted sesame seeds, sugar, garlic, black pepper, soy sauce, salad oil, Accent, green onions, dried onion, and ginger to a bowl.
- Stir everything together until the sugar is mostly dissolved and all the ingredients are well combined.
- Place your steak or other meat in a food-safe container or resealable bag.
- Pour Nana’s steak marinade recipe over the meat, making sure all the pieces are coated.
- Cover the container or seal the bag. Place it in the refrigerator and allow the meat to marinate overnight.
- When you’re ready to cook, remove the meat from the marinade and discard the used marinade.
Always marinate raw meat in the refrigerator rather than leaving it on the counter. Used marinade should be discarded because it has been in contact with raw meat. If you want extra marinade to use as a sauce, set a clean portion aside before adding the raw meat.
A Note About the Black Pepper
The original steak marinade recipe calls for one tablespoon of black pepper, but I use less.
You can adjust the amount according to what your family enjoys. If you aren’t sure how much to use, start with a smaller amount. You can always add more the next time you make it.
Cooking and Serving Nana’s Steak Marinade Recipe
Our favorite way to use Nana’s 10 Steak Marinade is for meat fondue. Cut the marinated steak into bite-sized pieces, then cook each piece in the fondue pot until it is done.
Please follow the safety directions that came with your fondue pot, especially when cooking with hot oil. Keep the pot on a stable surface, supervise children closely, and don’t overcrowd it.
If you don’t have a fondue pot, you can broil the marinated steak in the oven.
Arrange the pieces in a single layer on a broiler-safe pan. Place them under the broiler and watch them closely, turning the pieces so they cook on both sides.
The most important thing is not to overcook the meat. Small pieces can go from tender to tough very quickly, especially under a broiler.
When using this marinade with another type of meat, adjust the cooking time and method accordingly. Use a food thermometer to make sure the meat reaches the safe internal temperature recommended for that particular kind of meat.
FoodSafety.gov recommends cooking whole cuts of beef, pork, veal, and lamb to at least 145°F, followed by a three-minute rest. Poultry should reach 165°F. Ground meats require different temperatures, so it’s always wise to check the safe minimum internal temperature chart for the meat you’re preparing.
We usually serve this steak with my stuffed baked potatoes, rolls, and a vegetable. It’s one of the most requested birthday dinners I make, and it has been part of our family celebrations for as long as I can remember.
You can certainly use this steak marinade recipe for an ordinary dinner, but fondue night makes it feel like an occasion. Everyone gathers around the table, dinner becomes an experience, and nobody is in a hurry to leave.
That’s what I love most about the meal. The steak is delicious, but the memories we’ve made while eating it are even better.
Nana may have been the one who discovered this recipe, but she gave our family much more than a wonderful marinade. She started a tradition that I carried into my own home and shared with my children.
Now that they’re adults, Nana’s 10 Steak Marinade, stuffed baked potatoes, and fondue night still belong together. They remind me of crowded tables, birthday dinners, cautious little hands, and the joy of reaching the age when everyone could finally cook their own steak.
Those are the kinds of recipes I treasure most. They feed everyone around the table while quietly becoming part of the family story.
Making every house feel a little more like home.
