Steak and Ale was a wonderful restaurant chain. They had a delightful steak flavored with their Kensington Club Marinade.
Steak and Ale was a popular restaurant chain from the 1960s when it started in Dallas, Texas. It shuddered its last doors in 2008 when this chain filed for bankruptcy.
These steak restaurants are remembered fondly. The decor reminded you of an English manor. Dark woods, white walls, and plus decor. After your trip to the unlimited salad bar, you could settle in for a delicious steak.
The Kensington Club was a sandwich that was made with sirloin and this wonderful marinade. This marinade will make meat that is less tender into something much more tender.
I like to use this marinade on a ribeye. I think it infuses a lot of flavors into a great tasting piece of meat.
This Steak and Ale Kensington Club marinade recipe requires you to buy sherry. Sherry is a fortified wine that is excellent for cooking.
Make sure you buy dry sherry. It comes sweet and dry. Also, buy the type of sherry you drink, not the cooking wine.
Any wine that refers to itself as a “cooking wine” should simply be avoided. If you won’t drink it, don’t cook with it. Life is too short for bad wine.
How to Make Kensington Club Steak Marinade
Here’s a list of the ingredients you need:
- Pineapple juice
- Soy sauce
- Dry sherry
- Red wine vinegar
Simply combine all ingredients. That’s it!
I like to marinate steak overnight. I think you will really enjoy the flavor of this marinade. Pineapple juice adds a wonderful fruity touch.
Enjoy this steak? Try these steakhouse favorites!
- Longhorn Steakhouse Mac and Cheese
- Mushrooms for Steak
- Wedge Salad
- Salt Crusted Baked Potatoes
- Steakhouse Sweet Potato
- Parmesan Crusted Asparagus
- Texas Roadhouse Rolls
- Lawry’s Creamed Spinach
Favorite Spice Mixes for Beef
Steak and Ale Kensington Club Marinade
- 3 1/2 cups pineapple juice
- 1 cup soy sauce light soy sauce is ok
- 1 cup sherry you may use red wine
- 1/2 cup red wine vinegar
- 3/4 cup sugar
- 2 tablespoons minced garlic
- Combine all ingredients in a large bowl. Add up to five pounds of meat to the marinade. Ideally allow meat to marinade for 4 hours at a minimum. Up to 24 hours is best.