Marinade for steak (idea)

This fairly simple concoction is a culmination of years of fine-tuning. I love to grill or broil porterhouse, new york strip, filet mignon, and most other more expensive steaks using this as a marinade. I have not tried this yet on hamburgers, but I intend to.

Ingredients

• 1/4 cup (60 ml) Teriyaki sauce or marinade
• 3 Tbsp (45 ml) sugar
• 1 tsp (5 ml) garlic powder
• 1 Tbsp (15 ml) salt
• 1/4 cup (60 ml) lemon juice
• 1/4 cup (60 ml) yellow mustard
• 2 tsp (10 ml) Worcestershire sauce
• 1/3 cup (75 ml) milk or cream

Mix all of these together, adding the milk (or cream) last. Warming the mixture in a saucepan aids with the dissolution of the sugar and salt. Marinate the steaks in this for at least half an hour (metric: 30 minutes) or even overnight.

I recommend grilling steaks on a hot grill, and brushing the residual marinade over them as they cook, turning every two minutes or so. This marinade also works great as a sautee mixture for mushrooms, which can be spooned over the steaks when served to accentuate the taste.