does anyone have a marinade recipe for steak please - not too hot and spicy (no indian flavours) 

Marinade for Steak

1  tablespoon olive oil 
2  tablespoons soy sauce 
2  tablespoons red wine 
2  tablespoons tomato sauce (ketchup) or barbecue sauce 
3  garlic cloves, crushed 
1  teaspoon dried herbs 
good grinding black pepper (or crushed chili to taste) 

Combine all ingredients in a non-metallic bowl.
Add steak and spoon over marinade.
Cover and refrigerate several hours or preferably overnight (but even 1/2 hour will do).
When ready to cook remove meat from marinade, pat dry with paper towels and cook as usual.

Apple Cider Steak Marinade

Ingredients:
1 part Apple Cider
1/2 part Soy Sauce
Tablespoon oil (Vegetable/Olive/other)

Directions:

Marinade your favorite dense meat 24 hours in the combined ingredients. Pan-fry till brown.


Italian-Style Marinade

Ingredients:
1/3 cup olive oil
1 1/2 cup red wine
1 teaspoon basil
1 teaspoon thyme
1 tablespoon black pepper
1 small onion, sliced thinly
3 cloves garlic, minced

Directions:

Combine and use to marinate steak for 4 hours to overnight.

Venus is a treasure trove of recipes eh? I love reading your posts V! Instead of a marinade you could always just cook your steak as usual (you know... garlic and some olive oil and what ever else) and top it with some Salsa Verde.

2 cloves of garlic, peeled
1 small handful of capers
1 small hadful of gherkins
6 anchovy felliets
2 large handfuls of flat leaf parsley, leaves picked
1 bunch of fresh basil, leaves picked
1 handful of fresh mint, leaves picked
1 tbsp. dijon mustard
3 tbsp. red wine vinegar
8 tbsp. really good extra virgin olive oil
sea salt
fresh black pepper

finely chop the garlic, capers gherkins, anchovies and herbs and put them in a bowl. Add vinegar and mustard then stir in olive oil until oyu like the consistency. Season with salt and pepper and possibly some more vinegar.

cheers,
chase

Jamie wrote:

Obviously there are a many recipes for marinade, however, if you want to keep it European we tend to love Mr Rosemary. Rosemary and beef is like a match made in heaven so just go and pick a load, wash it under warm water for about 5 seconds at this time of the year to release all of the natural flavours and oils. Chop it up or pound it up in a pestle and mortar or a Flavour Shaker, add some black pepper, olive oil and if you can leave it for about 8 hours it will make a beautiful flavour. You can do it last minute as well and it is still delicious. If you want to go in a slightly more funky way then just add a tiny little sprinkle of Paprika, this will give it a little edge. You can also smash up a little bit of garlic and rub that in as well or even add orange zest, it’s all good stuff….

1st post and I'm quoting the man.
I follow the same idea as the first part above, except I add a splash of red wine vinegar.  Goes a treat!! Don't know why but I figured red wine jus works well, why not red wine vinegar.  The vinegar gives it an awesome taste ! !

I must admit since getting into cooking (from watching Jamie at Home in AUS) I was a tomato sauce man, then a mustard man, now its all about the Rosemary for me. 

Dont be afraid to experiment though, live and learn etc   

DominicNoBe, I just did your steak marinade; excellent! Brilliant!  This was well received even by diners who normally prefer their steak in the unadulterated “cut off the horns and wipe it’s a***” form.  My accompaniment was stuffed poblano peppers, roughly as follows:

One poblano pepper per person, split lengthways and deseeded (not cut in half but “pocketed”.
Finely chopped red onion and garlic.
Cloves, cardamom, cinnamon and nutmeg crushed and ground in a mortar and pestle.
Leek, sweet potato, swede, zucchini, carrot or whatever vegetable you like.
Brown rice, precooked and cooled.

Fry the onion and garlic in a little ghee for two minutes, add the spices and fry for a further 30 sec.  Allow to cool.  Depending upon which vegetables you are using, parboil, cool and coarsely chop.  Combine rice, veg and onion/spice mix and thicken with a few breadcrumbs if necessary.  Stuff the peppers with the mix and roast for about 20 min. at gas mark 5 or equivalent.  My wife’s diet prevented me from doing so, but I would quite like to add some chopped walnuts to the above stuffing if I could.  Try it.