SELECT COCA COLA STEAK MARINADE
a flavorful marinade recipe for all your steak needs made with coca cola
Number Of Ingredients 9
Steps:
- Mix all ingredients together and marinate for at least 8 hours or overnight. The longer you marinate the meat, the more tender it becomes (we're thinking the carbonation of the soda had a bit to do with that!)
COCA-COLA STEAK FAJITA MARINADE
Took a look at some recipes and created my own based on my tastes. I added the Coke 'cause I heard of the idea once at a carniceria here in Tucson. First time I've tried it! :)
Provided by Diamond Girl
Categories Mexican
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- I mix all of my ingredients in a bowl and pour over the meat in a shallow dish. (You can also combine the ingredients in a large resealable bag.).
- Refrigerate overnight, turning meat occasionally.
- Grill it up! (or give it to your awesome husband to grill lol).
SKIRT STEAK FAJITAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
- Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
- Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
- Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.
GRILLED COFFEE AND COLA SKIRT STEAK
Two great drinks equals one fantastic marinade for skirt steak, the juiciest and most flavorful piece of meat you can put on a grill. It's smoky and subtly sweet. The flavors are balanced perfectly with the bitterness of the coffee in the grill marks. I really hope you'll give this a try.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h25m
Yield 4
Number Of Ingredients 12
Steps:
- Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
- Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
- Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
- Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
- Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 13.1 g, Cholesterol 44.1 mg, Fat 10.2 g, Fiber 0.4 g, Protein 17 g, SaturatedFat 4.3 g, Sodium 720.7 mg, Sugar 11.4 g
FAJITA MARINADE I
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Provided by Robbie Rice
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
MARINATED STEAK & PEPPER FAJITAS
These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight., Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes., Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.
Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 325mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
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