That resembles my flank steak marinade -- which is the only steak I marninate. Everything else gets dry rubs, which sometimes consist only of salt and pepper.
My marinade is never the same twice. I use the following in different proportions (basically dashes and sloshes into a zip-lock bag):
My base always includes:
soy sauce
vegetable oil
red wine / port
garlic
optional components:
worcestershire sauce
rice wine vinegar
honey
pepper
crushed red pepper
chili powder
rosemary
My birthday flank steak was marinated for 24-hours in the following:
a few sloshes of soy sauce
a slosh of vegetable oil
a slosh of rice wine vinegar
a slosh of Warre's Warrior port
the dregs of my last bottle of worcestershire
a few drops of sesame oil
a tablespoon of honey
a teaspoon of minced garlic
a few dashes of cracked pepper
a couple dashes of crushed red pepper
I mixed all this in a ziploc bag and tasted it. It was a bit strong for a 24-hour marinade (I do like the flavor of beef), so I cut it with some water and then added the flank steak to the bag. I squeeze as much air out as possible and then seal. Then I beat the meat with the bottom of a metal ladle to tenderize it and allow for Maximum Flavor Penetration!
The next morning, I flip the bag over and whack the other side with a ladle. At dinner time, I slap the steak on a grill, then transfer all the marinade through a seive to a saucepan, where I boil it to kill the baddies, then simmer it to the desired consistency.
When the steak's done, I rest it then slice it, sauce it, and serve it.
Yummy!
