Texas Steak Marinade

1. Wipe meat and place in a deep dish.

2. Combine remaining ingredients and pour over meat.

3. Turn to coat both sides.

4. Cover and refrigerate for 1 to 3 days.

5. Remove meat from frig 1 hour before cooking.

6. Drain off marinade and wipe meat with paper towel to remove excess marinade.

7. Broil or barbecue.

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Nutrient	Quantity
Total fats	215.6267 g
Protein	17.8958 g
Carbohydrates	56.1843 g
Energy	2177.7055 kCal
Fatty acids, total saturated 18:3 undifferentiated	15.9814 g
Water	444.4725 g
Aspartic acid	1.5097 g
Calcium, Ca	273.1065 mg
Lutein + zeaxanthin	621.102 g
Fiber, total dietary	4.4119 g
Fatty acids, total saturated 22:0	0.1498 g
Carotene, beta	319.175 g
Niacin	5.5465 mg
Vitamin A, RAE	28.636 g
Fatty acids, total trans-polyenoic	3.7707 g
Arginine	1.0138 g
Riboflavin	0.5604 mg
Tocopherol, beta	2.5038 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	13.366 g
Fatty acids, total saturated 20:1	1.0213 g
Glutamic acid	3.307 g
Sodium, Na	11861.5625 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2864 g
Total lipid (fat)	215.6267 g
Manganese, Mn	2.4583 mg
Fructose	2.3793 g
Proline	0.991 g
Fatty acids, total saturated 16:0	6.5545 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	97.1043 g
Sucrose	1.5083 g
Choline, total	51.5352 mg
Sugars, total	21.2821 g
Serine	0.7796 g
Fatty acids, total saturated 10:0	0.0253 g
Fatty acids, total saturated 18:0	2.4967 g
Vitamin B-6	0.5412 mg
Selenium, Se	3.2564 g
Ash	32.759 g
Fatty acids, total saturated 18:1 undifferentiated	77.7952 g
Pantothenic acid	0.9236 mg
Phenylalanine	0.7164 g
Fatty acids, total polyunsaturated 22:1 c	0.3017 g
Copper, Cu	0.4795 mg
Betaine	57.2772 mg
Thiamin	0.2512 mg
Retinol	1.375 g
Methionine	0.1939 g
Iron, Fe	10.8811 mg
Carbohydrate, by difference	56.1843 g
Phosphorus, P	453.869 mg
Folate, total	79.626 g
Tocopherol, gamma	216.0341 mg
Fatty acids, total saturated 22:1 undifferentiated	0.3098 g
Lycopene	0.46 g
Alanine	0.6012 g
Valine	0.6819 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	98.8123 g
Glycine	0.6101 g
Carotene, alpha	3.051 g
Glucose (dextrose)	3.3631 g
Fatty acids, total saturated 14:0	0.1411 g
Zinc, Zn	2.2541 mg
Isoleucine	0.6408 g
Tocopherol, delta	66.0832 mg
Fatty acids, total saturated 12:0	0.0033 g
Fatty acids, total polyunsaturated	114.7972 g
Fatty acids, total saturated 14:1	0.0028 g
Leucine	1.0888 g
Tocotrienol, alpha	0.0515 mg
Fatty acids, total trans-polyenoic 18:3i	2.553 g
Fatty acids, total polyunsaturated 18:2 i	1.2177 g
Vitamin A, IU	554.026 IU
Folate, DFE	79.626 g
Tryptophan	0.2001 g
Vitamin C, total ascorbic acid	82.681 mg
Phytosterols	14.116 mg
Fatty acids, total polyunsaturated 16:1 c	0.2846 g
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	77.629 g
Fatty acids, total saturated 20:0	0.7704 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.4938 g
Vitamin K (phylloquinone)	41.6121 g
Fatty acids, total saturated	10.1689 g
Histidine	0.3545 g
Fatty acids, total monounsaturated	79.4308 g
Threonine	0.5501 g
Folate, food	79.626 g
Cryptoxanthin, beta	15.18 g
Vitamin E (alpha-tocopherol)	46.9287 mg
Fatty acids, total trans	3.7707 g
Magnesium, Mg	184.633 mg
Lysine	0.7819 g
Potassium, K	2282.7845 mg
Cystine	0.236 g
Fluoride, F	1.6666 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Lemon juice	0.5 cup	26.84	8.418	0.2928
Onion	0.5 cup	32	7.472	0.08
Soy sauce	0.75 cup	101.3625	9.4286	1.0901
Worcestershire sauce	0.5 cup	107.25	26.7575	0
Mustard	0.25 cup	3.78	0.6538	0.0588
black pepper	1 teaspoon	5.773	1.4708	0.075
beef	4.5	0	0	0
salad oil	1 cup	1891.76	0	214