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Broth Marinated BBQ Steak

Broth Marinated BBQ Steak

  • Prep

    5 m
  • Cook

    7 m
  • Ready In

    2 h 12 m
RBPULLEN

RBPULLEN

An easy way to add a little extra flavor to steak, especially less tender cuts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 762 kcal
  • 38%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 91.4g
  • 29%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 3382 mg
  • 135%

Based on a 2,000 calorie diet

Directions

  1. Whisk together beef broth and barbeque sauce in a medium bowl.
  2. Place beef tenderloin steaks in a medium bowl and cover with the beef broth and barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks to marinate a minimum of 2 hours (overnight is preferable).
  3. Preheat an outdoor grill for high heat and lightly oil grate.
  4. Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired doneness.
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Reviews

Jillian
18

Jillian

1/10/2012

Very easy and very good! It's nice when you use a couple of simple ingredients you have around the kitchen that come together for something that tastes good. I used low sodium beef broth and KC Masterpiece BBQ sauce and I did throw in a few shakes of Montreal Steak Seasoning for good measure. I didn't use the entire amounts listed in the recipe, but just eyeballed what I needed for 2 good sized T-bone steaks. I put everything into a ziploc bag and let it marinate for a few hours, brought the steaks to room temp. and then grilled. Very tasty! I would probably use this again for a tougher cut of meat such as London Broil and let it marinate for a good 48 hours and see what happens...

221FIREBALL
9

221FIREBALL

1/25/2004

very good and inexpensive for the paycheck to paycheck family

Chelsey Wolnowski
4

Chelsey Wolnowski

2/20/2008

My fiance made these for my Birthday Dinner the other night. OMG! They were WONDERFUL! SOOO flavorful and juicy and wonderful! He let them marinade for about 36 hours before cooking, which I would highly recommend!

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