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Marinade of the Week: Alton Brown’s Rhapsody for Red Meat

Apr 08, 2015 04:00PM ● By Cate Reynolds

Alton Brown’s Rhapsody for Red Meat

Rhea’s Rundown

I discovered this marinade years ago and it is by far still my favorite. It combines just about everything I love: fresh lemon juice, garlic, mustard, teriyaki, soy sauce, and red wine vinegar. It works best when marinated over night using pieces of meat that require a longer cooking time.

  • 4 tablespoons soy sauce
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoon red wine vinegar
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons lemon juice
  • 2 cloves of garlic, smashed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • Target cut of meat
  • Lidded plastic container
  • Plastic straw


1. Place all the ingredients in a lidded container and shake vigorously to combine. Place along with target cut of meat in a large zip-top freezer bag. Seal the bag until almost closed. Insert plastic straw in remaining opening and suck as much air as possible from the bag.

2. Seal the bag completely and refrigerate 2 to 8 hours.

3. Remove meat from the bag (do not rinse) and cook meat as desired.

4. Note: This recipe makes enough marinade for a single flank steak. For more or less meat, increase or decrease the amounts proportionately.

Brown, Alton. “Rhapsody for Red Meat.” I’m Just Here for the Food: Version 2.0. Abrams. New York. 2006. Print.

Rhea Torreon
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