Though this marinade was developed in the 1950s by Los Gatos, California, meat market owner Fred Schaub, Vegemite is a thoroughly Australian pantry ingredient. If you don’t have it, you can buy it online or substitute a good concentrated beef base. We also like this marinade on tri-tip or T-bone steaks.
- 2 to 3 cloves garlic, peeled and crushed
- 3/4 cup strong brewed coffee
- 1/2 cup dry red wine
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Vegemite
- 4 ribeye or New York strip steaks, each at least 1 inch thick
- Minced chives, for serving
Make the marinade: In a medium mixing bowl, combine all the ingredients except the steak. Whisk thoroughly to mix.
Place the steaks in a large resealable plastic bag. Pour the marinade over them and seal tightly. Place the bag in a baking dish (to contain any leaks) and refrigerate for 2 to 3 days.
Preheat a grill or large grill pan to medium-high. Drain the steaks and pat dry. Grill the steaks for 4 to 5 minutes per side, or until cooked to your desired doneness, 130°F for medium-rare. Transfer the steaks to a platter or plates and drizzle with olive oil. Dust with minced chives. Let the meat rest for 3 minutes before slicing and serving.
Serves 4 to 6 — Recipe adapted from barbecue-brethren.com/forum