Steak and Ale Meat Marinade

I used to work at Steak-n-Ale as a kid and worked with this marinade for a while. I asked, and the cook described it as “soy, pineapple, and wine,” but I never got the “official” recipe. A term of the employment was that they had to give you a meal during the working hours. Marinaded chicken breast was my favorite of all their food.

I’ve come up with my own equivalent, but I appreciate seeing this here!

Thanks,

David….which steak-n-ale did you work at? And when?

you have to use brown sugar

I used splenda, because i am diabetic, have you tried the recipe with sugar and you know it doesn’t taste as if you used brown sugar, because as a cook, I would tend to agree with you, but I read your posting after I mixed everything together, is there anything I can do to use brown sugar also?

i worked as a cook for s&afor 7 years in okc 20 years ago the recipe is wrong you do use soy pinn juice ond wine but you use garlic powder and white pepper and surger i dont remem the exact recipe. i wish i did i love the kensington club steak.

Here is the recipe I have from S& A. I’ve had it for years.
Steak & Ale Marinate

8 oz soy sauce
10 oz Sherry
28 oz Pineapple Juice
4 oz red wine vinegar
¾ cup sugar
2 tablespoons MSG
1 teaspoon garlic powder

I usually bring to a low boil to dissolve sugar. Marinate meat or chicken at least overnight. Grill.

How about the recipe for blue cheese dressing

Teriyaki is the marinade,soak steaks for 30 min., chicken for 1&1/2 hr.and grll

hey David
I worked at steak & Ale in GA. in 1982 I worked there for 8 years as a cook i also miss working there. I would like to find all the cook books that they had. I left and went into the USMC and come home at it was closing down so I went and ask if I cook get so kitchenware but I for got to get the recipe books….

The wine used was Sherry

This is the correct recipe minus the red wine vinegar and MSG. This is only the Hawaiian chicken and Kensington Club (top sirloin steak). The marinade for Bourbon Street Steak (ny strip) is Bourbon, Soy, brown sugar, and water (equal parts), along with diced onion, and garlic

I use to be a Head cook at Steak & Ale for many years and this is the basic recipe for what was called a Club Steak,except the recipe called for Sherry not White Wine and the recipe didnt call for Red Wine Vinegar or MSG.

LOOKING FOR THE PEPPERCORN DRESING THAT WAS SERVED AT STEAK N ALE

Jesse: Do you have the recipe for their pumpernickel rolls? They were delicious.

DOES ANYONE REMEMBER RECEIPE FOR STUFFED MUSHROOMS AND SAUTEED MUSHROOMS. I WOULD LOVE TO FIND RECEIPE THEY SURE WERE GOOD I MISS THEM. THANKS TERRY

Terry,
Long ago in a life far away I used to be a prep cook for steak and ale. All of the recipes are somewhere in on of my families houses. don’t remember them by rote, but the mushroom caps were stuffed with crab imperial. Pretty great stuff. online now looking for the old marinades. the hawaiian chicken marinade is correct but I don’t remember all the ingredients for the steak mar. wish I could.

Used to be prep cook. I think I have the recipe book somewhere. been looking for a few years hope I find it. Also don’t recall ever using MSG I thought the sherry was used for the chicken and a red something (wine or vinegar) for the steak. I do remember that the two marinades were different. Got the recipe for the French onion soup?????

I made this marinade for our Easter dinner. I had fresh pineapple but no pineapple juice, so I threw some of the pineapple into the blender with some water and made my own juice. Marinated chicken breast chunks and steak chunks overnight. Horrible results! I grilled the meat along with veggies as kebabs. My mom took a piece of chicken as we were taking everything off the skewers and said, “Oh, I thought this was chicken, but it’s cheese.” Then she realized, it WAS chicken…with a funky texture…the beef..same thing. I guess the fresh pineapple enzymes really did a number on the texture of the meat. I’m assuming that canned pineapple juice wouldn’t do the same thing. The flavor was awesome…texure was very gummy…ewwwww!!!!!

Does anyone have the recipe for steak & ale’s 1000 island dressing. I loved their dressings!

I am also an old S&A hand, worked at Odessa TX in 1990 & 95 and then Arlington (Six-Flags) in 1993. I still use these recipes, all I can remember was brown sugar, pineapple juice, sherry wine and soy sauce. Same with the Bourbon Steak, just more soy, brown sugar and bourbon no sherry. Remember the old food program? They would take a little out of each hour of pay……and ahh the salad bar…

Woah, they just took money out so you could eat there?

It was a “program” you could get salads/drinks/etc for a small fee. (and I think meals were very cheap – $1.65 for a sirloin or something like that) Most people who work at resteraunts snack (which is basically theft) while they work so they figured they would make it honest – not a bad deal actually. And if you order a club steak don’t be surprised if that little tender piece is gone……a tasty 1″ piece of meat….

I’m looking for the recipe for S&A Macaroni Salad, does anyone have it?

Sounds like a good deal to me. At restaurants that I worked at, I paid full price, or maybe 10% off.

does anyone have the cook books from any of the steak and ale restrants

You may want to try ebay. I once found a book for Bennigan’s online there. It wasn’t much of a help, but it had how to plate their food. It really contained no recipes, but assembly instructions.

Would you happen to have the recipe for the original French Dressing. I worked there in the late 70′s and have longed for this recipe. I remember they made it there and is was a light, light orange color. I think they moved to the Catalina stuff after that.

Would you happen to have the recipe for the original French Dressing. I worked there in the late 70′s and have longed for this recipe. I remember they made it there and is was a light, light orange color. I think they moved to the Catalina stuff after that.

I WORKED THERE FOR 15 YRS, STEAK MARI. HAD BOURBON , BROWN SYGAR , WHITE PEPPER AND GARLIC.

I WORKED THERE FOR 15 YRS, STEAK MARI. HAD BOURBON , BROWN SYGAR , WHITE PEPPER AND GARLIC.

Club ,mari. is the same as the chicken mari. That is the truth , i worked for them for 15 yrs

Club ,mari. is the same as the chicken mari. That is the truth , i worked for them for 15 yrs

You guys are pretty dead on on the recipes. The dressings were propriety items so no one actually knew what was in them but Marzettis dressing that you find in the Produce sections of most grocery stores was an approved vendor if you ever ran out. The Stuffed Mushrooms used a premade made crab meat stuffing mixture from an outside company. I worked for them in the mid 70′s as a unit employee and then as a Mgr/GM in the Tulsa/Dallas/FTW/Waco areas in the 80′s.

I worked at steak and ale for 12 years in Indianapolis, great place! miss it. I still use alot of their recipes at home

I worked at steak and ale for 12 years in Indianapolis, great place! miss it. I still use alot of their recipes at home