Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

No-Stick Grilling Marinade for Beef

Ingredients

4 Egg Yolks

1 Tbl Dijon Mustard

1/4 cup Balsamic Vinegar

1 cup Canola Oil

1 cup Light Olive Oil

Warm water as needed

2 Tbl Lawry’s Season Salt

2 Tbl Black Pepper, freshly ground

2 Tbl Lemon Pepper Seasoning

2 tsp Garlic Powder

1 tsp Onion Powder

Instructions

Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes.

Slowly drizzle oils into the mixture, one tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, pepper, lemon pepper, garlic powder, and onion powder until incorporated. Store covered in the refrigerator until needed.

Yield: 2 1/2 cups

Recent Recipes

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Read more

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Read more

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more