Planning on firing up the grill for the 4th of July? Try my simple and delicious marinade that tastes great on lamb or beef. It’s always a hit with my family and friends — I guarantee yours will love it too!
Be sure to scroll down for some helpful grilling tips.
Here’s what you’ll need:
• 2/3 cup Worcestershire sauce
• 1/3 cup low sodium soy sauce
• 2 heaping tbsp. Dijon mustard
• garlic salt or garlic powder
• black pepper
Mix together Worcestershire sauce, soy sauce and mustard and pour over meat. Grind black pepper on meat. Sprinkle on garlic salt (substitute with garlic powder if you prefer more garlic flavor). Place meat in the refrigerator to marinate, taking it out 15 to 20 minutes before you’re ready to grill.
I recommend marinating the meat overnight, though several hours will do if you’re pressed for time.
Save a few spoonfuls of the marinade to drizzle over the meat when it is served.
Here are some additional grilling tips for steak and lamb:
• Take the meat out of the fridge with enough time to warm to room temperature before grilling. This helps the meat cook more evenly.
• Preheat the grill on high and start grilling with high heat to sear the meat and seal in the juices.
• Use tongs to turn the meat, not a fork. Piercing the meat allows juices to escape. Similarly, do not pierce the meat with a meat thermometer.
• Use your face to test the doneness of the meat. Using your index finger press your cheek, then your chin, then your forehead. When you’re ready to check the meat, use your fingers. Rare will feel like your cheek, medium like your chin and well done like your forehead.
• Once the meat is off the grill let it rest for at least 5 minutes before you cut it, otherwise the juices will run out.
Happy Independence Day and happy grilling!