BEER-MARINATED GRILLED SKIRT STEAK
Provided by Marcela Valladolid
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
- Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
BEST STEAK MARINADE IN EXISTENCE
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
Provided by Kookie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g
GRILLED MARINATED RIBEYES
These juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. -Louise Graybiel, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.
Nutrition Facts : Calories 570 calories, Fat 40g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 592mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 40g protein.
MARINATED BAVETTE STEAK
James Martin's cost-conscious cut of beef has heaps of flavour and stays moist from the marinade
Provided by James Martin
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.
- Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.
Nutrition Facts : Calories 534 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 57 grams protein, Sodium 1.4 milligram of sodium
WAGYU STEAK
Steps:
- Preheat oven to 450 degrees F. Put a small amount of oil in a skillet. Rub both sides of your steak with salt and pepper. Preheat the skillet over a high flame until it starts to smoke. Using tongs gently place the steak in the pan. Allow steak to cook for about 3 minutes per side and then place the pan into the oven for an additional couple of minutes. Remove from the oven, put on cutting board or plate and let the steak rest for a couple of minutes.
SOY MARINATED WAGYU WITH CONGEE, GINGER AND SCALLION
Steps:
- Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well. Let this stand at room temp for at least 8 hours or overnight.
- Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces. Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often. Simmer until rice is broken down into porridge. Season with salt, to taste.
- Combine all sauce ingredients.
- Marinate beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.
GRILLED WAGYU FLANK STEAK OVER WILD MUSHROOM RAGOUT IN SUN-DRIED CRANBERRY BOURBON DEMI-GLACE
Steps:
- Wild Mushroom Ragout: Simmer selection of wild mushrooms in chicken stock. Add shallots, scallions, diced tomatoes, and wine of choice. Reduce to "au sec" or until there is almost no liquid remaining. Set aside.
- Sun-dried Cranberry Bourbon Demi-glace: Soak cranberries in bourbon for 20 minutes. In saucepan, carefully add the cranberries and bourbon over low heat and flambe. When flames die down, add shallots and continue to simmer. Add veal demi-glace and simmer for a few minutes. Season, to taste. Hold warm until ready to serve.
- Preheat a grill.
- Grill flank steak over open flame to desired temperature. Be sure to slice steak against the grain on a slight bias. Fan out flank steak over wild mushroom ragout and top with sauce.
RIB-EYE STEAK IN GREMOLATA-LIKE MARINADE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h25m
Yield 2 to 4 servings
Number Of Ingredients 27
Steps:
- For the rib-eye:
- Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.
- Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.
- For the cream sauce:
- Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth
- Transfer to a serving bowl.
- For the salad:
- Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, and toss.
- For the onions:
- In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side.
- Serve rib-eyes with cream sauce, salad and glazed onions.
CORONA MARINATED FULLBLOOD WAGYU BAVETTE STEAK WITH GRILLED WATERMELON
Categories Beef Watermelon
Number Of Ingredients 14
Steps:
- PREPARING THE MARINATED FULLBLOOD WAGYU BAVETTE STEAK:Trim off any excess fat from the Fullblood Wagyu bavette steak, and place the steak in a large container. In a bowl, combine the Corona beer, brown sugar, rice wine vinegar, 2 tablespoons of olive oil, minced garlic, and chopped cilantro. Add the zest and juice from three limes (save one lime for later use) to the bowl. Mix all ingredients to combine. Pour the marinade (from the bowl) over the bavette steak.
- PREPARING THE WATERMELON:Clean the watermelon, and cut it into large planks. Season the watermelon with olive oil, salt, and freshly ground black pepper. Add the zest and juice of one lime, coating all sides of the watermelon planks.
- COOKING THE FULLBLOOD WAGYU BAVETTE STEAK:Place the marinated bavette steak on a preheated grill at 400°F degrees. Cook for 10-12 minutes per side or until an internal temperature of at least 120°F degrees is reached. Remove the steak from the grill, and allow the meat to rest.
- FINAL STEPS:While the grilled Fullblood Wagyu bavette steak is resting, place the watermelon on the grill. Cook the watermelon for 5 minutes per side. Remove it from the grill, and cut it into cubes. Slice the grilled bavette steak thinly against the grain. Serve the slices of Fullblood Wagyu bavette steak with the grilled watermelon, lime, and fresh cilantro. Enjoy!
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