Steak & Ale's Marinades RecipeIngredients:
FOR BEEF AND STEAKS
1/2 cup ketchup
2/3 cup tomato juice
1/4 cup red wine or purple grape juice
1 dash Worcestershire sauce
FOR CHICKEN OR PORK
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup white wine or white grape juice
Cooking Directions:
Mix ingredients for each marinade.
Use mixture to marinate steaks, chicken or pork for up to 24 hours in the refrigerator.
I spent 7 years with Steak and Ale. The steaks and chickens use the same marinade, and neither of these are even semi-close.
ReplyDeleteHello! I have been looking for years for the Recipe for the House Ranch Dressing! Do you happen to have it? A family member loved it and I would love to make it for her! Please let me know! missterese82@gmail.com!!
DeleteNo it is not
DeleteIn the dark ages (60's and 70"s) a waiter shared with us that the beef marinade was tomato sauce, not tomato juice, and it has just a touch of orange juice as well as Worchestershire and burgundy.
ReplyDeleteDelicious any way you do it!
THIS RECEIPE IS NOT CLOSE AT ALL: AS I RECALL FROM YEARS AGO IT WAS:
ReplyDeleteSOY SAUCE/ORANGE JUICE/ PINAPPLE JUICE, BROWN SUGAR, GINGER / AND A HINT OF GARLIC
I agree. I also worked at S&A for 2 years & these recipes were never used.
DeleteSherry also
DeleteI worked a S&A in the 80's you are all nuts. No tomato at all!!! There are other recipes on lint that nail it. Pineapple juice red and white wine etc for steak and swap wine for sherry for the Hawaiian chicken. stop being a pretender if you do not know shut up
ReplyDeleteHello! I have been looking for years for the Recipe for the House Ranch Dressing! Do you happen to have it? A family member loved it and I would love to make it for her! Please let me know! missterese82@gmail.com!!
ReplyDeleteNice website but bullshit recipes.
ReplyDeleteI am looking for the seafood quiche recipe. I remember it had sherry in it. Please let me know
ReplyDeleteWorked at steak and ale little rock at 1970 beef on a lance marinade was tomato juice red burgundy wine prince and the pauper was steak and chicken marinated in pineapple juice red or white wine
ReplyDeleteI worked there in 1973, 1974. I made the marinade in tulsa. NO tomato juice! equal parts red wine, brown sugar, pineapple juice, orange juice, soy sauce, teriyaki sauce. marinate at least 12 hrs. but up to three days(in the restaurant). this marinade works for ANY MEAT !!!!!
ReplyDeleteat steak and ale we used it for the chicken and the Kensington club steak. will make a tough piece of steak melt in your mouth !!!!
and NO KETCHUP, OR GARLIC !!!!!!!!!!!!!