1/2 Cup Vegetable Oil
1/8 Cup Vinegar
1 tsp. Pepper
1/4 Cup Soy Sauce
2 Tbs. Brown Sugar
1 to 2 Tbs. Hickory BBQ Sauce
A couple shakes of Chipotle rub
- Mix all ingredients thoroughly. It may take a little bit of mixing, apparently oil, vinegar, and soy sauce don't like to mix right away.
- Use a regular fork to poke holes into your steak. You can also wait until it's in the marinade to poke the hole. But poke holes on both sides, about every 1/2 inch or so.
- In a GLASS container* put about half of the marinade on the bottom. Place the steak in the container over the marinade; add the rest of the marinade to the top. Depending on how thick your steak is, the marinade may cover the whole steak.
- Cover with tin foil or plastic wrap and place in refrigerator until ready to cook. You may choose to flip the steak about half way through for a more even soak.
- Pull out of the refrigerator about 30 minutes before you plan to cook the steak, this is allow the steak to return to room temperature which will allow for a better cook.
- Cook to your desired doneness.
*It works best if the container is about the same size of the total size of your steak.
*NOTES* for this I used about 1 pound of Sirloin Tip Steak. The steak was one whole piece. I marinated for about 3 1/2 hours, and flipped the steak half way through.
I think that the steak turned out pretty good. And I'm not just saying that because I made it. Like I said my 3 year old daughter ate it and she never really eats her meats. She was actually stealing some of my wife's steak. So that was a good indicator of how it turned out.