Marinade: so--Stubb's wasn't it. Now what?

I’ve asked a similar questions, maybe this can help here

One of my favorite marinades is very simple. 1 part olive or vegetable oil to one part soy sauce. Two (or more depending on the size of the piece of meat) cloves garlic sliced.

It is very easy, but very savory.

You can also add 1 Tbsp. of Worchestershire sauce if you want even more savory.

Similar to @marinelife ‘s: soy sauce, vegetable oil, sherry, garlic and oregano for marinating London Broil in. Marinate for about 4 hours; comes out delish.

Olive Oil, thinly sliced lemon, rosemary, minced garlic, thinly sliced orange or grapes. You choose the amounts.

Here’s a simple marinade that avoids the things you don’t like:

¼ cup dark soy sauce
¼ cup red wine vinegar
¼ cup Worcestershire sauce
1 tsp dry mustard powder
(optional) 1/8 cup liquid smoke
(optional) 1/8 tsp garlic powder

If you leave out the last two ingredients, you’ll have a very mild marinade.
Depending on the dryness of the meat, marinade times vary between 4–24 hours.

Ditto! @marinelife. That is an absolutely wonderful marinade.

I like every one of these suggestions. I think we’ll try them all. Thank you! (Don’t stop now if you have more to add.)

I’m not sure how well this would work for beef, but I like chicken marinated in plain old Italian dressing.

@augustlan I like chicken marinated that way also, then grilled.

I like zesty Italian dressing with a teaspoon of mustard in it. mix it well then marinade beef.