Steak and Marinades

[kathlyn76]

I'm a second time arounder but I thought I'd post here for this question. I lost weight on Atkins before and used worcestershire sauce for marinading my steaks with the idea that the marinade sugar would burn away - like alcohol when I cooked it. However, I am trying to do this by the book this time and would like to know the board's opinion on the matter. Thank you.

[not2late]

The sugar really doesn't burn away, unless you burn the food.

The meat does absorb alittle of the marinade. One cookbook author I read stated that it absorbs about 1 millimeter into the meat.

I haven't read a bottle of Worchestershire in a long time, but read the ingredients and see where sugar is. In the US, ingredients are listed in descending order. So the ingredients at the top of the list are higher in concentration in the product than the ones at the bottom of the list. IF sugar is listed towards the bottom, I would say okay to use, but be sure to count any carbs.

[dotsamantha]

I highlighted ingredients that are or contain sugar in red
This off the Lea and Perrins site:

The main ingredients involved in the making of our famous Lea & Perrins Worcestershire sauce (as listed on the bottle) are:

Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarinds, Shallots or Onions, Garlic, Spices and Flavouring.

Then there is the "secret ingredient" also.

[kathlyn76]

Thank you both. I skipped the marinade last night and used just salt and pepper. Better safe than sorry.

[Binsk]

I stumbled on something this week that may be helpful. On Thursday I bought a steak to share with DH that night. I put olive oil on it and rubbed in some Montreal Steak Spice and grated black pepper. When we went to cook the steak the BBQ had run out of propane and it was too late to buy more. I put the steak back in to fridge for the next day and we something else. The next day we got more propane and cooked the steak. Both DH and I thought that it was the best steak we had ever had. It may be because it sat with the spice on for 24 hours and the tenderized it and gave it great flavour or we were very lucky with the cut. We are going to try this again and I'll let you know, but it was so moist and tender.