76 | SIGNATURE MONTANA
INGREDIENTS:
• 1/2 cup olive oil
• 1/3 cup soy sauce
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 3 Tbsp dried basil
• 1 ½ Tbsp garlic powder
• 1 ½ Tbsp dried parsley flakes
• 1 tsp ground white pepper
• 1 tsp dried minced garlic (Optional)
• 1/4 tsp hot pepper sauce (Optional)
I NSTRUCTIONS:
1. Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil,
garlic powder, parsley, white pepper, minced garlic, and hot pepper
sauce in a large bowl and mix thoroughly.
2. Pour marinade in 1 gal. Zip-lock bag, add steak. For Beef
Tenderloin and Ribeye, 8 hours is plenty of time. For skirt/flank
or top sirloin, marinate overnight if possible and consider cuing
into strips and skewering before grilling; shake bag periodically.
3. Best when grilled at high heat to preferred temp.
Our "Go To" Steak Marinade
INGREDIENTS:
• 4 Sweet Potatoes cut into 1/4'' circles, leave peel on or remove
• 3 Tbsp olive oil
• 1/4 tsp pepper
• 1/2 tsp garlic salt
• 1 tsp smoked paprika
INSTRUCTIONS:
1. Place sliced sweet potatoes into bowl and combine with olive oil,
pepper, garlic salt, and smoked paprika.
2. Preheat grill to medium heat. Place potatoes on the grill and
cook for about 8 minutes on each side or until so.
Grilled Sweet Potatoes
From Charley's Crab, Cincinnati, OH
