1 c. Barbeque Sauce
¼ c. Steak Sauce (HP Sauce)
4 Tbsp. Red Wine Vinegar
4 Tbsp. Soy Sauce
5 Tbsp. Worcestershire Sauce
1 Tbsp. Prepared Mustard
1 Clove. Garlic, Minced
Salt & Pepper to taste
Step 1 – Ageing the Piece of Meat
Purchase a steak from your favorite store. Let it sit in your fridge for at least 4 days. After 4 days wash of the steak and move to step 2. Sometimes you can buy a steak that is pre aged and has a $2 or $3 off sticker on the package (My favorite).
Step 2 – Marinating
For a grilled piece of meat to truly be great it must have been marinated properly. Let me give you two rules of thumb. The first is that you need to let the meat have some time in the juices you are soaking it in.
Marinating for three hours won’t cut it. (Naturally, there are exceptions, but this is just a rule of thumb.) It needs time to soak the flavors up. The other rule of thumb is that the marinade should include some kind of acidic component (e.g. vinegar). This not only gives the meat flavor, but it also acts like a tenderizer. It breaks the toughness in the meat down.
In a small, nonporous bowl, combine the barbecue sauce, steak sauce, red wine vinegar salad dressing, soy sauce, Worcestershire sauce, mustard, garlic and salt and pepper to taste.