Marinade question

TheVirgoddess

I just put together a marinade for flank steak that I use often - I plan on adding it as a recipe for future use. My question is, how do I go about figuring out a serving? I mean no one eats x ounces of the marinade. Do I just log it with the steak and roll with it? There's always some left over, so I'm not sure how accurate it is.

Or, maybe I'm over thinking it?

It's a two pound flank steak, so I was going to input the recipe as 8, 4 ounce servings - do I just do the same for the marinade?

I'm sorry, this is probably a really stupid question and I'm making more of it than necessary.

cwolfman13

I've never bothered logging a marinade unless it was something I was also using as a dipping sauce or gravy. The amount of marinade that sticks to whatever meat you are grilling/cooking is pretty negligible and pretty negligible from a calorie standpoint as well. Most of the marinade is going to stay in the bag or container...IMHO, not worth fussing over.

TheVirgoddess

I feel like Samuel Jackson needs to come in and say "SAY MARINADE AGAIN".

lisalsd1

I'd log it with the steak-
(amount of steak + each ingredient for the marinade)/number of servings of the total meal=serving

That's probably the easiest way to do it. You might overestimate the amount of marinade you are actually consuming, b/c there will probably be some left over in the dish (in which it has been marinating). Better to over estimate than underestimate.

I don't count marinades usually. I think it would only matter if it was made with oil.

TheVirgoddess

It's made with:

Balsamic vinegar
Olive oil
Worcestershire sauce
Teriyaki sauce
Honey
Sriracha
Rosemary
Garlic

And we just broil it.

I'll log it with the meat to be on the safe side. Thanks