Steak Continental

Steak Continental


"An easy marinade that really turns a round steak into a prize winner!"

Ingredients 5 h 30 m {{adjustedServings}} servings 438 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 49.4 g
  • 99%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1647 mg
  • 66%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Remove fat from steak and score both sides by cutting 1/4 inch deep diagonal slices forming a diamond pattern.
  2. Mash garlic with salt. Add soy sauce, tomato paste, oil, pepper and oregano. Mix well and rub into steak.
  3. Wrap in waxed paper and let stand in refrigerator 5 to 6 hours, or overnight.
  4. Broil or barbecue to desired degree of doneness.
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Reviews 33

  1. 44 Ratings


I thought this was wonderful. It came out juicy (despite the scoring) and tender. This was part of the same cut of meat I used for another recipe, and that one did not come out juicy and tender. I let it marinate for quite a few hours. From reading the other reviews... I'd have to say I understand why lots of people would find this salty but unfortunately I happen to be a salt addict. Plus I love the tanginess of soy sauce. So if you like tangy, this is great. If you don't, this is probably not your recipe. And probably your average person should cut down on the salt. Every once in a while I find it necessary to add certain comments: ZeroCreature (an apt name), not that you'll ever see this, but you are quite insulting and egotistical. Do people not have the right to just plain not like a recipe w/out your permission or insulting opinion about it? There are at least 2 expert cooks who gave this a 1 or 2, and I'm quite sure they know their behind from a hole in the ground.


This was soooo good and easy the longer you let it sit the better. I used an already tenderized steak, That made it even better. I was getting a little sick of the sauce and gravy thing this was a great change of pace.


I would use a little less salt for my own taste. Will try it with sirloin next time I make it.