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Grill Thrill Marinade
Makes: ± 300ml Oven: 210 °C / 410 °F
Preparation Time: 1 hour 15 minutes – 5 hours Grilling Time: 15 – 20 minutes
Ingredients
| 85 | ml | Soy sauce (⅓ Cup) |
| 10 | ml | Worcestershire sauce (2 tsp) |
| 65 | ml | Oil (¼ Cup) |
| 85 | ml | Balsamic vinegar (⅓ Cup) |
| 10 | ml | Dijon mustard (2 tsp) |
| 2 | ml | Black pepper (½ tsp) |
| 2 | Garlic cloves, minced | |
| 30 | ml | Brown sugar (2 Tbsp) |
| 2 | ml | Onion powder (½ tsp) |
| 10 | ml | Bovril (2 tsp) |
Method
- Mix the soy sauce, Worcestershire sauce, oil and balsamic vinegar, until well combined.
- Add the mustard, black pepper, garlic, brown sugar, onion powder and Bovril to the liquid mixture and stir in, until the Bovril is well combined.
- Place the meat in the marinade, making sure all the meat is coated. Cover the bowl with a lid or plastic film and leave the meat to marinade for 1 – 5 hours in the fridge.
- Remove the meat from the marinade and place it in a hot pan over medium – high heat. Sear for about 3 minutes on each side until browned and remove from the heat.
- Grill in a preheated oven at 210 °C / 410 °F for 15 – 20 minutes, turning the meat after 8 – 10 minutes. Or place onto the braai and let it rest uncovered for at least 5 minutes before serving.
Note: Recommended for lamb chops, boerewors and thicker beef cuts (Rump, Sirloin, T-bone).
