Budget Steak for a Bunch

[migration] empty title 450 Author: Canadian Living Credits: [migration] empty title 450

Ottawa columnist Pam Collacott's marinade adds taste and tenderness to a budget steak. Slice thinly and serve with grilled potatoes and veggies. Tuck leftovers into rolls or toss into a salad for lunch the next day.

  • Portion size 8 servings


  • 1/3 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons onions finely chopped
  • 1 teaspoon pepper coarsely ground
  • 1 clove garlic minced
  • 1/2 teaspoon dried thyme
  • 2 1/2 lbs inside round marinating steaks 1-1/2 inches (4 cm) thick


Get a lesson in marinating and barbecuing beef.

In bowl, whisk together soy sauce, oil, lemon juice, Worcestershire sauce, mustard, onion, pepper, garlic and thyme. Place steak in large shallow dish; pour in marinade, turning steak to coat. Cover and refrigerate for at least 6 hours or for up to 24 hours, turning occasionally.

Reserving marinade, place steak on greased grill over medium-high heat; close lid and cook, turning once, for 25 to 35 minutes or until rare and meat thermometer registers 140°F (60°C), basting occasionally with marinade during last 10 minutes. Discard any remaining marinade.

Transfer to cutting board; tent with foil and let stand for 5 to 10 minutes before slicing thinly across the grain.

Nutritional facts Per serving: about

  • Protein 29 g
  • Calories 190.0
  • Total fat 7 g
  • Total carbohydrate 1 g
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Budget Steak for a Bunch