Blog Archive

Product Catalog
Tell a Friend

Be sure to let your Aussie friends know about us.

Secure Connection SimplyOz Blog: VEGEMITE MARINATED STEAK

Thursday, December 15, 2011 • Recipes


  • 2-6 steaks
  • 5/8 Cup Miller Highlife beer
  • 2 limes, juiced
  • 1 Tablespoon Braggs cider vinegar
  • 2 generous Tablespoons Vegemite
  • 2 teaspoons dried rosemary – hand ground
  • 2 teaspoons mustard seed – lightly hand ground
  • 1 Tablespoon brown mustard
  • For wild meat or exceptionally lean meat of any kind add ¼ Cup olive oil

Open a Miller Highlife and put into a “coozie” for the chef du jour.*Du jour means ‘of the day” for our less book-wormy redneck brothers. “Coozie” may be more familiar as a “stubby quilt” for our Ozzie brothers.

Pour beer into mixing bowl, (You may substitute beer of your choice at your own risk). Juice limes and add to beer and add cider vinegar Add ground rosemary. In a bowl mix mustard seed with brown mustard and Vegemite and stir thoroughly with a fork. Add to marinade mixture-in-progress. (Seeded mustard of your choice can be substituted for combined mustard seeds/brown mustard).

Whisk thoroughly and taste. It should taste strongly of Vegemite with rosemary-flavored citrus…which makes sense since that’s what you put into it. It should be thoroughly blended. If it tastes totally different check your labels and refrain from the next step.

Refresh beer for chef du jour as necessary throughout.

Pour scant 1/3 cup of marinade into gallon-sized storage bag. Add steaks. Pour remainder of marinade, seal bag without excess air and up-end meat-and-marinade-in-bag until thoroughly coated. Refrigerate bag and proceed to up-end meat every ten or fifteen minutes. Meat should be thoroughly marinated in about two hours.

Recipes always tell you to drain the marinade although for those with Scottish blood you should know that this marinade may be used for a kind-of barley pilaf (add to cooking water for the barley), or a rice pilaf if you haven’t fully embraced the barley.

You can throw the steaks on the barbecue or pan-fry them in a cast iron pan. If you lack both a BBQ and a cast iron pan you can broil them in an oven on a high rack on a cookie sheet but your cleanup is going to be wretched and you may cause multiple minor oven fires before you’re done. Cook by whatever method you choose until your steaks are as thoroughly done as you wish.

Caution: for those who like their steaks to say “moo” or whatever it is that your critter said when live filleted, this marinade is unlikely to result in truly rare meat unless you purchased meat that was chemically altered with massive doses of antibiotics or other substances not recommended for human consumption.

Serve with or without barley/rice pilaf. We have found that serving this with pan-fried spinach is excellent, too.

Comments are closed for this post.